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Mourad, K.; Nour-Eddine, K. 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... Grasas aceites 2006, 57, 292-300.