Microbiological study of naturally fermented Algerian green olives: Isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth

Grasas y Aceites

Volumn 57, Issue 3, 2006, Pages 292-300

  Mourad, Kacem ^a,b   Nour Eddine, Karam ^a  

^a UNIVERSITY OF ORAN   (Algeria)

^b NONE   (Algeria)

Author keywords

Fermented olives; Lactic acid bacteria; Lactobacillus plantarum; Microbiology; Yeasts

Indexed keywords

BACILLI; CANDIDA; FERMENTATION; LACTIC ACID; MICROBIOLOGY; YEAST;

CANDIDA PARAPSILOSIS; DOMINANT SPECIES; FERMENTATION PERIODS; FERMENTED OLIVES; ISOLATION AND IDENTIFICATION; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LIPOLYTIC BACTERIA;

AEROBIC BACTERIA;

BACTERIA (MICROORGANISMS); CANDIDA PARAPSILOSIS; ENTEROCOCCUS; ENTEROCOCCUS DURANS; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; OLEACEAE; SACCHAROMYCES; STAPHYLOCOCCUS;

EID: 33847716281     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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