Selection of Lactobacillus plantarum strains to use as starters in fermented table olives: Oleuropeinase activity and phage sensitivity

Food Microbiology

Volumn 34, Issue 1, 2013, Pages 81-87

  Zago, Miriam ^a   Lanza, Barbara ^a   Rossetti, Lia ^a   Muzzalupo, Innocenzo ^a   Carminati, Domenico ^a   Giraffa, Giorgio ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

Lactobacillus plantarum; Oleuropeinolytic activity; Phage resistance; Starter production; Table olive

Indexed keywords

BACTERIAL PROTEIN; BETA GALACTOSIDASE;

ARTICLE; BACTERIOPHAGE; CHEESE; ENZYMOLOGY; FERMENTATION; ISOLATION AND PURIFICATION; LACTOBACILLUS PLANTARUM; METABOLISM; MICROBIOLOGY; OLIVE TREE; PHYSIOLOGY; VIROLOGY;

BACTERIAL PROTEINS; BACTERIOPHAGES; BETA-GALACTOSIDASE; CHEESE; FERMENTATION; LACTOBACILLUS PLANTARUM; OLEA;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; OLEA EUROPAEA; OLEACEAE;

EID: 84871511197     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.11.005     Document Type: Article

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