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Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines

AuthorsRuiz-Barba, José Luis ; Jiménez Díaz, Rufino
Issue DateApr-1995
PublisherAmerican Society for Microbiology
CitationApplied and Environmental Microbiology 61(4): 1294-1297 (1995)
AbstractThe availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that nicotinic and pantothenic acids, biotin, and vitamin B(inf6) were available in the fermentation brines within the first few days of the process, and their levels throughout the fermentative process were well above those required by L. plantarum to grow at its maximum growth rate. In laboratory medium, various yeast strains isolated from the fermentations were found to produce these vitamins in amounts several times that required by L. plantarum. This finding suggests that some yeast species might play a role in encouraging the growth of L. plantarum in Spanish-style green olive fermentation.
Description4 pages, 2 figures, 1 table.
Publisher version (URL)http://aem.asm.org/cgi/content/abstract/61/4/1294
Appears in Collections:(IG) Artículos
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