K. El Issaoui
Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. Abdelmalek Essaadi University, Tetouan, Morocco
[ 1 ] - Effects of Lactiplantibacillus plantarum 11 and Chloride Sodium on Biochemical and Microbiological Quality of Table Olives during Fermentation
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, 8, and 12% m/v) of sodium chloride (NaCl). Methods: The ferment...
[ 2 ] - Probiotic Properties and Physicochemical Potential of Lactic Acid Bacteria Isolated from Moroccan Table Olives
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 tech...
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