Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation

By A. Castro, A. Montaño, F. Casado, A. Sánchez, L. Rejano. 2002

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Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 2—Behaviour of pathogenic and spoilage bacteria in dual species biofilms including a bacteriocin-like-producing lactic acid bacteria (2006, result): “This suggestion is strengthened by the fact that E. faecium species has been already suggested as starter cultures for fermentations ( de Castro, Montano, Casado, Sanchez, & Rejano, 2002; Foulquie Moreno, Rea, Cogan, & de Vuyst, 2003; Leroy, Foulquie ´ Moreno, & de Vuyst, 2003).”
The role and application of enterococci in food and health. (2006, background): “Enterococci have been isolated from Spanish-style green olive fermentations (Fernández-Diaz, 1983; Floriano et al., 1998; de Castro et al., 2002), in which E. faecalis and E. faecium are frequent contaminants.”