, Laboratoire de Biologie des Microorganismes et Biotechnologie, Faculté des Sciences Université d’Oran, Algeria

  • Grasas y Aceites Vol. 57 No. 3 (2006) - Research
    Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum...
    Abstract  PDF