Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability
Changes of oleuropein (a) and hydroxytyrosol (b) followed up to 72 hours in NWB-pH 5, inoculated with the L. plantarum (B3, B11) and L. pentosus (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.
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