EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Lactobacillus plantarum, the cause of yeast spots on olives


Applied Microbiology 1(2): 82-85
Lactobacillus plantarum, the cause of yeast spots on olives
Microscopic and cultural study of the blemish of olives commonly known as "yeast spots" revealed the abnormality is caused by bacteria rather than by yeasts. The bacteria which could be isolated were identified as representatives of L. plantarum.


Accession: 024933344

PMID: 13031512



Related references

Inoculated fermentation of green olives with potential probiotic Lactobacillus pentosus and Lactobacillus plantarum starter cultures isolated from industrially fermented olives. Food Microbiology 38: 208-218, 2014

Combined effects of pH, yeast extract, carbohydrates and di-ammonium hydrogen citrate on the biomass production and acidifying ability of a probiotic Lactobacillus plantarum strain, isolated from table olives, in a batch system. World Journal of Microbiology and Biotechnology 24(9): 1721-1729, 2008

Antibacterial activity of green olives brines on lactobacillus plantarum. Grasas y Aceites 40(2): 102-108, 1989

Lactobacillus plantarum survival in aerobic, directly brined olives. Journal of Food Science 59(6): 1197-1201, 1994

Bactericidal effect of phenolic compounds from green olives on lactobacillus plantarum. Systematic & Applied Microbiology 13(2): 199-205, 1990

Lactobacillus plantarum: Effect of a protective biofilm on the surface of olives during storage. Brazilian Journal of Microbiology 47(1): 202-209, 2016

Bactericidal action of oleuropein extracted from green olives against Lactobacillus plantarum. Letters in applied microbiology 12(2): 65-68, 1991

Volatile compounds in uninoculated and inoculated table olives with Lactobacillus plantarum. Lwt: 10, 2017-2022, 2008

Conservation characteristics of corn ears and stover ensiled with the addition of Lactobacillus plantarum MTD-1, Lactobacillus plantarum 30114, or Lactobacillus buchneri 11A44. Journal of Dairy Science 95(4): 2070-2080, 2012

Quality improvement of table olives by use of an oleuropein degrading strain of Lactobacillus plantarum. Acta Horticulturae 474: 601-604, 1999