Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium di...
Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
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Publisher
United States: Hindawi
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Language
English
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Publisher
United States: Hindawi
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Contents
Background. Table olives are becoming well recognized as a source of probiotic bacteria that might be used to create a health-promoting fermented food product by traditional procedures based on the activities of indigenous microbial consortia present in local environments. Methodology. In the present study, the characterization of probiotic bacteri...
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Full title
Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study
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TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10156456
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_10156456
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ISSN
2314-6133
E-ISSN
2314-6141
DOI
10.1155/2023/8726320
