Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.

@article{DomnguezManzano2012BiofilmFO,
  title={Biofilm formation on abiotic and biotic surfaces during Spanish style green table olive fermentation.},
  author={Jes{\'u}s Dom{\'i}nguez-Manzano and {\'A}ngela Le{\'o}n-Romero and Carmen Olmo-Ruiz and Joaqu{\'i}n Bautista-Gallego and Francisco No{\'e} Arroyo-L{\'o}pez and Ant{\'o}nio Garrido-Fern{\'a}ndez and Rufino Jim{\'e}nez-D{\'i}az},
  journal={International journal of food microbiology},
  year={2012},
  volume={157 2},
  pages={230-8}
}
In this work, the establishment of polymicrobial communities on the surfaces which come into contact with the brine during Spanish style Gordal cv. green olive fermentation when subjected to spontaneous or controlled processes (inoculated with Lactobacillus pentosus LPCO10 or 128/2) was studied. Scanning electron microscopy showed that L. pentosus and yeast populations were able to form mixed biofilms throughout the fermentation process on both abiotic (glass slide) and biotic (olive skin… CONTINUE READING
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