Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability

Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability

Technological properties of two strains of Lactobacillus plantarum (B3 and B11) and one of Lactobacillus pentosus (B4), previously isolated from natural fermented green olives, have been studied in vitro. Acidifying ability, salt, temperature, and pH tolerances of all strains were found in the range...

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Bibliographic Details
Main Authors:	Massimo Iorizzo, Silvia Jane Lombardi, Vincenzo Macciola, Bruno Testa, Giuseppe Lustrato, Francesco Lopez, Antonella De Leonardis
Format:	Article
Language:	English
Published:	Hindawi Limited 2016-01-01
Series:	The Scientific World Journal
Online Access:	http://dx.doi.org/10.1155/2016/1917592

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