Isolation and Characterization of <i>Lactobacillus crispatus</i>, <i>Lactococcus lactis</i>, and <i>Carnobacterium divergens</i> as Potential Probiotic Bacteria from Fermented Black and Green Olives (<i>Olea europaea</i>): An Exploratory Study

<div>Growth of isolated bacteria from fermented black and green olives at different temperatures.</div>

BioMed Research International

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Figure 4

Figure 4: Isolation and Characterization of <i>Lactobacillus crispatus</i>, <i>Lactococcus lactis</i>, and <i>Carnobacterium divergens</i> as Potential Probiotic Bacteria from Fermented Black and Green Olives (<i>Olea europaea</i>): An Exploratory Study 

Figure 4 | Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study 