High-salt brines compromise autoinducer-mediated bacteriocinogenic Lactobacillus plantarum survival in Spanish-style green olive fermentations

Published 2012 View Full Article

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Title
High-salt brines compromise autoinducer-mediated bacteriocinogenic Lactobacillus plantarum survival in Spanish-style green olive fermentations
Authors
Keywords
-
Journal
FOOD MICROBIOLOGY
Volume 33, Issue 1, Pages 90-96
Publisher
Elsevier BV
Online
2012-09-18
DOI
10.1016/j.fm.2012.09.002

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