Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives.

doi:10.1016/s0168-1605(98)00079-8

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Article

Bacteriocin production and competitiveness of Lactobacillus plantarum LPCO10 in olive juice broth, a culture medium obtained from olives.

International journal of food microbiology - 18 Aug 1998

Leal M V, Baras M, Ruiz-Barba J L, Floriano B, Jiménez-Díaz R

Abstract excerpt

A culture medium, named olive juice broth, which resembles the natural environment of Lactobacillus plantarum in the traditional Spanish-style green olive fermentation was obtained from green olives. In this medium, the bacteriocin-producing L. plantarum LPCO10 strain was able to produce bacterio...

Topics

Bacteriocins
Chromatography, Agarose
Chromatography, Ion Exchange
Colony Count, Microbial
Culture Media
Fermentation
Fruit
Lactobacillus
Mutation
Spain

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