Effects of Lactiplantibacillus plantarum 11 and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation

نویسندگان
Amajoud, N. ID 1
Abrini, J. ID 2
Khay, E.O. ID 3
El Issaoui, K. ID 4
Skali Senhaji, N. ID 5
Bouhdid, S. ID 6

1 Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco

2 Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco

3 Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco

4 Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco

5 Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco

6 Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco

doi
10.18502/jfqhc.8.4.8255
چکیده

Background: Table olives are nutritionally a complete food and considered as one of the oldest fermented products. This study aimed to evaluate the effect of Lactiplantibacillus plantarum 11 as a starter culture on the fermentation of table olives at two incubation temperatures 22 and 30 °C and different salt concentrations (0, 4, ...

کلیدواژه‌ها
Brine, Sodium Chloride, Fermentation, Bacteria, Probiotics, Olea