@article{Mourad_Halima_Nour-Eddine_2005, title={Detectionn and activity of plantaricin OL15 a bacteriocin produced by Lactobacillus plantarum OL15 isolated from Algerian fermented olives.}, volume={56}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/107}, DOI={10.3989/gya.2005.v56.i3.107}, abstractNote={<i>Lactobacillus plantarum</i> OL15 previously isolated from Algerian fermented green olives produces antimicrobial conpounds in its culture medium. Inhibitory action against other strains of Lactobacillus, Lactococcus , and Propionibacterium was observed . Activity was completely or partially inactivated by proteolytic enzymes, stable at pH values ranging from 3.0 to 8.0, and heat stable even after autoclaving at 121 °C for 15 min. The bacteriocin activity was able to pass through cellulose membranes with 100,000 but not through 10,000 molecular weight cut-off.}, number={3}, journal={Grasas y Aceites}, author={Mourad, Kacem and Halima, Zadi-Karam and Nour-Eddine, Karam}, year={2005}, month={Sep.}, pages={191–197} }