Production of antimicrobial substances by bacteria isolated from fermented table olives

World Journal of Microbiology and Biotechnology

Volumn 22, Issue 7, 2006, Pages 765-768

  Rubia Soria, Ana ^a   Abriouel, Hikmate ^a   Lucas, Rosario ^a   Omar, Nabil Ben ^a   Martínez Cañamero, Magdalena ^a   Gálvez, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Antimicrobial substances; Fermented olives; Lactic acid bacteria

Indexed keywords

ESCHERICHIA COLI; FERMENTATION; MICROORGANISMS; ORGANIC ACIDS;

ANTIMICROBIAL SUBSTANCES; FERMENTED OLIVES; LACTIC ACID BACTERIA;

BACTERIA;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LACTOCOCCUS LACTIS; LISTERIA INNOCUA; MICROCOCCUS LUTEUS; OLEACEAE; POSIBACTERIA; STAPHYLOCOCCUS AUREUS;

EID: 33745712108     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-005-9101-5     Document Type: Article

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