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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/2068

Title: Isolation of Lactic Acid Bacteria from Naturally Fermented Algerian Olives
Authors: Kacem, Mourad
Zadi-Karam, Halima
Karam, Nour-Eddine
Keywords: Olives
Lactic acid bacteria
Identification
Antagonism
Algeria
Issue Date: 2005
Publisher: King Saud University
Citation: Journal of King Saud University, 18 (2); 89-98
Abstract: Twenty-two isolates of lactic acid bacteria isolated from the spontaneous fermentation of olives were identified on the basis of the phenotypic criteria. Eleven of them were identified as Lactobacillus plantarum which was followed by 4 Lactococcus lactis ssp. lactis and 7 Enterococcus spp. Cell free supernatant of Lactobacillus plantarum OL9 was active against Lactobacillus, Enterococcus, Propionibacterium and Erwinia (of spoilage significance). The antibacterial activity was attributed to bacteriocin like substances.
URI: http://hdl.handle.net/123456789/2068
Appears in Collections:Journal of the King Saud University - Science
Journal of the King Saud University - Science

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