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 p-NPG measured by ABS at 405 nm (a) and reduction of oleuropein and olive leaf liquid complex (OL) amounts (b) performed in nutrient-poor medium (NWB-pH 5) by high cell concentration of the<i> L. plantarum</i> B11 strain.</div>

The Scientific World Journal

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Figure 5

Figure 5: Technological Potential of <i>Lactobacillus</i> Strains Isolated from Fermented Green Olives: <i>In Vitro</i> Studies with Emphasis on Oleuropein-Degrading Capability 

Figure 5 | Technological Potential of Lactobacillus Strains Isolated from Fermented Green Olives: In Vitro Studies with Emphasis on Oleuropein-Degrading Capability 