12/1/11 2:30 PM

Sequenced bacteria stains involved in table olives fermentation process

Table olive.

A group of CSIC scientists has sequenced bacteria strains Lactobacillus pentosus IG1, involved in fermentation process of table olives. The study, published in the Journal of Bacteriology magazine, allows the exploration of the bacteria biotecnological and probiotic characteristics.

"The fermentation of the Spanish table olives, are very complex process from a microbiological point of view because they are opened fermentations", said the resercher Antonio Maldonado, from the Fat Institute.

Available languages: Spanish
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