Research Article

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

Figure 5

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 L. plantarum B11 strain.