Grasas y Aceites, Vol 60, No 1 (2009)

Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations


https://doi.org/10.3989/gya.064408

Abdelouahab Mokhbi
Département des Sciences Agronomiques, Université de Mostaganem-Algérie, Algeria

Meriem Kaid-Harche
Laboratoire de Biologie Appliquée, Université d’ORAN-USTO, Algeria

Karima Lamri
Département de Biotechnologie, Faculté des Sciences, Université d’Es-Senia, Algeria

Meriem Rezki
Département de Biotechnologie, Faculté des Sciences, Université d’Es-Senia, Algeria

Mourad Kacem
Département de Biotechnologie, Faculté des Sciences, Université d’Es-Senia, Algeria

Abstract


The aim of this research was to evaluate some technological traits of L. plantarum strains previously isolated from fermented olives. For this purpose, 11 strains were tested for their in vitro antibiotic susceptibility, resistance to low pH values, acidifying activity, proteolytic activity, haemolytic activity, lactic acid and exopolysaccharide production and resistance to freeze-drying .Collectively, the strains were susceptible to most of the antibiotics tested and showed survival at pH 2. Most strains showed high (1.035 ± 0.29 to 0.912 ± 0.21 mmol/l ± sd of lactic acid) or medium (0.556 ± 0.29 to 0.692 ± 0.18 mmol/l±sd) acidification activity with good proteolytic activity (1.49 ± 0.25 to 5.25 ± 0.11 mg L–1 tyrosine). None of the strains produced exopolysaccharides or haemolysis in sheep’s blood.

Keywords


Antibiotics; Fermented olives; Lactobacillus plantarum; Starter cultures

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References


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