Inhibitory Action of Three Lactic Acid Bacteria Cultures on Some Food-Borne Pathogens During Pickling of Green Olive Fruits

Author:

Abdel-Shafi Seham,Almohammadi Abdul-Raouf,Tartour Eman,Enan Gamal

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference37 articles.

1. Antibacterial activity of Lactobacillus delbreukii subspecies bulgaricus isolated from Zabady;S Abdel-Shafi;Life Science Journal,2014

2. Chemical Constitution and Antimicrobial Activity of Kombucha Fermented Beverage;A R Al-Mohammadi;Molecules,2021

3. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?;S S Behera;Journal of Functional Foods,2020

4. Formulation and Evaluation of Lactic Acid Bacteria Fermented Brassica juncea (Mustard Greens) Pickle with Cholesterol Lowering Property;C Chaiyasut;Journal of Applied Pharmaceutical Science,2018

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