@article{Idoui_Boudjerda_Leghouchi_Karam_2009, title={Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria}, volume={60}, url={https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/607}, DOI={10.3989/gya.043009}, abstractNote={A study of the microflora of traditionally fermented black olives in Eastern Algeria is presented. A count of the following microbial groups was carried out: mesophilic bacteria, enterobacteria, lactic acid bacteria (LAB), staphylococci and yeast. In a second phase, the identification and assessment of the technological traits of LAB was performed. Seventeen lactic acid bacteria were isolated and identified. These isolates were represented by two genera: <i>Lactobacillus</i> and <i>Leuconostoc</i>. The results showed that <i>Lactobacillus plantarum</i> was the predominant species in this traditional product.}, number={5}, journal={Grasas y Aceites}, author={Idoui, Tayeb and Boudjerda, Jamel and Leghouchi, Essaid and Karam, Nour-Eddine}, year={2009}, month={Dec.}, pages={516–520} }