Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives
Author:
Funder
Mehmet Akif Ersoy University
TUBITAK
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03679-9.pdf
Reference36 articles.
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2. Andersen HJ, Østdal H (1995) Partial purification and characterisation of lipase from Lactobacillus plantarum MF32. Food Chem 53:369–373
3. Argyri AA, Panagou EZ, Nychas GJE, Tassou CC (2014) Nonthermal pasteurization of fermented green table olives by means of high hydrostatic pressure processing. BioMed Res Int, Vol. 2014, Article ID 515623
4. Chamkha M, Sayadi S, Bru V, Godon JJ (2008) Microbial diversity in Tunisian olive fermentation brine as evaluated by small subunit rRNA—Single strand conformation polymorphism analysis. Int J Food Microbiol 122:211–215. https://doi.org/10.1016/j.ijfoodmicro.2007.11.052
5. Chammem N, Kachouri M, Mejri M, Peres C, Boudabous A, Hamdi M (2005) Combined effect of alkali pretreatment and sodium chloride addition on the olive fermentation process. Bioresour Technol 96:1311–1316
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