Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria

A study of the microflora of traditionally fermented black olives in Eastern Algeria is presented. A count of the following microbial groups was carried out: mesophilic bacteria, enterobacteria, lactic acid bacteria (LAB), staphylococci and yeast. In a second phase, the identification and assessment...

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Bibliographic Details
Main Authors:	Tayeb Idoui, Jamel Boudjerda, Essaid Leghouchi, Nour-Eddine Karam
Format:	Article
Language:	English
Published:	Consejo Superior de Investigaciones Científicas 2009-12-01
Series:	Grasas y Aceites
Subjects:	black olives microflora lactic acid bacteria
Online Access:	http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/607

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