Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability

Figure 1

Bacterial growth, glucose, and pH evolution followed up to 15 days in different culture media (MRSm: modified MRS containing 1% glucose; MRS-OL: MRSm supplemented with olive leaf liquid complex; NWB: nutrient water broth containing 0.3% glucose and 0.05% yeast extract, in water) inoculated separately with the L. plantarum (B3, B11) and L. pentosus (B4) strains and incubated at 30°C. Data represent the mean and standard deviation of three independent replicates. Only the differences resulting as statistically significant () are indicated with different letters.