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

<div>Changes of oleuropein (a) and hydroxytyrosol (b) followed up to 72 hours in NWB-pH 5, inoculated with the<i> L. plantarum</i> (B3, B11) and<i> L. pentosus</i> (B4) strains and incubated at 30°C. In addition, HPLC chromatograms relative to B11 strain are shown (c). Data represents the mean of three independent replicates.</div>

The Scientific World Journal

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Figure 4

Figure 4: Technological Potential of <i>Lactobacillus</i> Strains Isolated from Fermented Green Olives: <i>In Vitro</i> Studies with Emphasis on Oleuropein-Degrading Capability 

Figure 4 | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability 