Isolation and Identification of Tyramine-Producing Lactic Acid Bacteria from Fermented Olives
In the present study, we aimed to isolate and biochemically identify tyramine-producing lactic acid bacteria (LAB) from black and green fermented olive samples produced by traditional methods and obtained from different provinces of Turkey. A total of 36 LABs, including Enterococcus spp. (2 isolates...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2022-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/5345 |
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