At 7°C, the decrease was noticeably significant, regardless of packaging methods, but the population stabilized during the last storage period at levels between 5.0 (PPN) and 4.0 log 10 CFU olive −1 (GJB and PPB) (Fig. 1 B, left).
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Effect of green Spanish-style Manzanilla packaging conditions on the prevalence of the putative probiotic bacteria Lactobacillus pentosus TOMC-LAB2.
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