Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives

نویسندگان
Senhaji , N.S. ID 1
Abrini , J. ID 2
Khay , E.O. ID 3
El Issaoui , K. ID 4
Wieme , A. ID 5

1 Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco

2 Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco

3 Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco

4 Biotechnology and Applied Microbiology Team, Department of Biology, Faculty of Sciences, Abdelmalek Essaadi University, Tetouan, Morocco

5 BCCM/LMG Bacteria Collection, Laboratory of Microbiology, Faculty of Sciences, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium

doi
10.18502/jfqhc.9.3.11155
چکیده

Background: Lactic Acid Bacteria are a group of Gram-positive bacteria which are widely used in the food industry as organic ferments called starter cultures. In this study, Enterococcus faecium, Leuconostoc mesenteroides, Lactococcus lactis, Weissella paramesenteroides, and Lactiplantibacillus plantarum isolated from Moroccan table olives were tested for their acquisition of probiotic and ...

کلیدواژه‌ها
Lactobacillales, Probiotics, Olea, Food Preservation