Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives

Food Microbiology

Volumn 32, Issue 2, 2012, Pages 308-316

  Abriouel, Hikmate ^a   Benomar, Nabil ^a   Cobo, Antonio ^a   Caballero, Natacha ^a   Fernández Fuentes, Miguel Ángel ^a   Pérez Pulido, Rubén ^a   Gálvez, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

Fermentation; Lactobacillus; Leuconostoc; Pediococcus; Table olives

Indexed keywords

BACTERIAL PROTEIN; BIOGENIC AMINE; LACTIC ACID;

ARTICLE; CLASSIFICATION; FERMENTATION; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLACEAE; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; OLIVE TREE; PH;

BACTERIAL PROTEINS; BIOGENIC AMINES; FERMENTATION; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLACEAE; MICROBIAL VIABILITY; OLEA;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS PENTOSUS; LEUCONOSTOC; LEUCONOSTOC PSEUDOMESENTEROIDES; LISTERIA MONOCYTOGENES; OLEACEAE; PEDIOCOCCUS; PEDIOCOCCUS PARVULUS; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS MUTANS;

EID: 84866284546     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.07.006     Document Type: Article

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