𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Lactobacillus plantarum survival in aerobic., directly brined olives

✍ Scribed by M.C. DURAN; P. GARCIA; M. BRENES; A. GARRIDO

Book ID
108820448
Publisher
Institute of Food Technologists
Year
1994
Tongue
English
Weight
749 KB
Volume
59
Category
Article
ISSN
0022-1147

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

Identification and in vitro characterisa
Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses
✍ Ralitsa N. Georgieva; Ilia N. Iliev; Valentina A. Chipeva; Silvia P. Dimitonova; πŸ“‚ Article πŸ“… 2008 πŸ› John Wiley and Sons 🌐 English βš– 416 KB

## Abstract __Lactobacillus plantarum__ strains were isolated from fully ripened, white brined Bulgarian home‐made cheeses. Strains were derived from phenotypically homogenous __Lactobacillus__ group and were identified as __L. plantarum__ based on both phenotypic and molecular identification (spe

Characterisation of an oleuropein degrad
Characterisation of an oleuropein degrading strain ofLactobacillus plantarum. Combined effects of compounds present in olive fermenting brines (phenols, glucose and NaCl) on bacterial activity
✍ Marsilio, Vincenzo; Lanza, Barbara πŸ“‚ Article πŸ“… 1998 πŸ› John Wiley and Sons 🌐 English βš– 255 KB πŸ‘ 2 views

This study aims to examine the e †ects of glucose and NaCl on the ability of an oleuropein degrading strain of L actobacillus plantarum, strain B21, to grow in the presence of oleuropein, its degradation product, hydroxytyrosol, and p-coumaric acid. Oleuropein (10 g litre~1) and 2 g litre~1 hydroxyt