Naturally fermented Jijelian black olives: Microbiological characteristics and isolation of lactic acid bacteria

Grasas y Aceites

Volumn 60, Issue 5, 2009, Pages 514-518

  Idoui, Tayeb ^a   Boudjerda, Jamel ^a   Leghouchi, Essaid ^a   Karam, Nour Eddine ^b  

^a UNIVERSITY OF JIJEL   (Algeria)

^b UNIVERSITY OF ORAN   (Algeria)

Author keywords

Black olives; Lactic acid bacteria; Microflora

Indexed keywords

BLACK OLIVES; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; MESOPHILIC BACTERIA; MICROBIAL GROUPS; MICROBIOLOGICAL CHARACTERISTICS; MICROFLORA; TRADITIONAL PRODUCTS;

LACTIC ACID;

BACTERIA;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; OLEACEAE; STAPHYLOCOCCUS;

EID: 68649122886     PISSN: 00173495     EISSN: 19884214     Source Type: Journal    
DOI: 10.3989/gya.043009     Document Type: Article

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