Characterization of Lactobacillus isolates from fermented olives and their bacteriocin gene profiles

Food Microbiology

Volumn 28, Issue 8, 2011, Pages 1514-1518

  Hurtado, Albert ^a   Ben Othman, Nada ^b   Chammem, Nadia ^b   Hamdi, Moktar ^b   Ferrer, Sergi ^c   Reguant, Cristina ^a   Bordons, Albert ^a   Rozès, Nicolas ^a  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b UNIVERSITY OF CARTHAGE   (Tunisia)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bacteriocin; GTG5 rep PCR; Lactobacillus paraplantarum; Lactobacillus pentosus; Lactobacillus plantarum; Table olives

Indexed keywords

BACTERIOCIN;

ARTICLE; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; OLIVE TREE; PHYLOGENY;

BACTERIOCINS; FERMENTATION; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; OLEA; PHYLOGENY;

LACTOBACILLUS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLANTARUM; OLEACEAE;

EID: 80052970183     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.07.010     Document Type: Article

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