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Green olive were fermentated with starter cultures of Enterococcus casseliflavus cc45 andLactobacillus pentosus CECT 5138. A total of 32 strains of enterococci isolated from brines at high pH were characterized and identified by phenotypic methods. The strain cc45 was selected after a preliminary screening and applied together with thelactobacillus culture the first day after brining, comparing the...
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