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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... grasasaceites 2006, 57, 292-300.