Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
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3. Enterococcus avium nom. rev., comb. nov.; E. casseliflavus nom. rev., comb. nov; E. gallinarum comb. nov; and E. malodoratus sp. nov;Collins;Int. J. Syst. Bacteriol,1984
4. Impiego di fermenti lattici e lieviti nella preparazione delle olive da mensa;Deiana;Industrie Alimentari,1992
5. Phenotypic identification of the genus Enterococcus and differentiation of phylogenetically distinct enterococcal species and species groups;Devriese;J. Appl. Bacteriol,1993
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