Taxonomic and physiological characteristics of the facultative rod type lactic acid bacteria isolated from fermenting green and black olives
1985
Balatsouras, G.
One hundred and twenty samples of olive brine, representative of different commercial types of table olives, of fruit containers, of table olive varieties and of countries of origin, were surveyed for the presence of lactic acid bacteria of rod type. The physiological characteristics of the isolated cultures, amounting to one hundred and seventy two, were studied first in an effort to specify the factors that would favor their predominance over the undesirable microbes of the mixed microflora under industrial conditions. Additionally, the part of isolates that survived over a long period of experimentation were classified as to species and found to belong primarily to the homofermentative species Lactobacillus plantarum and secondarily to the heterofermentative species Lactobacillus brevis. Both species were shown to be the normal inhabitants of almost all samples of brine, whereas other species of the same genus were found to occur quite infrequently
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