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dc.contributor.authorRuiz-Barba, José Luis-
dc.contributor.authorJiménez Díaz, Rufino-
dc.date.accessioned2010-05-05T10:47:49Z-
dc.date.available2010-05-05T10:47:49Z-
dc.date.issued1995-04-
dc.identifier.citationApplied and Environmental Microbiology 61(4): 1294-1297 (1995)en_US
dc.identifier.issn0099-2240-
dc.identifier.urihttp://hdl.handle.net/10261/23946-
dc.description4 pages, 2 figures, 1 table.en_US
dc.description.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.en_US
dc.description.sponsorshipThis work was supported by CICYT project ALI91-1166-CO3-01. J.L.R.-B. was the recipient of a grant from the Ministerio de Educación y Ciencia, Spain.en_US
dc.format.extent188501 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherAmerican Society for Microbiologyen_US
dc.rightsclosedAccessen_US
dc.titleAvailability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brinesen_US
dc.typeartículoen_US
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://aem.asm.org/cgi/content/abstract/61/4/1294en_US
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