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

Figure 2

Bacterial growth (OD at 660 nm) in MRSm (modified MRS containing 1% glucose) followed up to 7 days under the following fermentation conditions: (3.0, 6.0, and 8.0), (7, 15, and 30°C), and concentration (4, 6, and 10%). Data represent the mean and standard deviation of three independent replicates. Only the differences resulting as statistically significant () are indicated with different letters. °C incubation temperature; pH 6.