Grasas y Aceites, Vol 60, No 5 (2009)

Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria


https://doi.org/10.3989/gya.043009

Tayeb Idoui
Laboratory of Pharmacology and Phytochemistry, University of Jijel, Algeria

Jamel Boudjerda
Laboratory of Pharmacology and Phytochemistry, University of Jijel, Algeria

Essaid Leghouchi
Laboratory of Pharmacology and Phytochemistry, University of Jijel, Algeria

Nour-Eddine Karam
Laboratory of Biology of Microorganisms and Biotechnology, University of Oran, Algeria

Abstract


A study of the microflora of traditionally fermented black olives in Eastern Algeria is presented. A count of the following microbial groups was carried out: mesophilic bacteria, enterobacteria, lactic acid bacteria (LAB), staphylococci and yeast. In a second phase, the identification and assessment of the technological traits of LAB was performed. Seventeen lactic acid bacteria were isolated and identified. These isolates were represented by two genera: Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional product.

Keywords


Black Olives; Microflora; Lactic Acid Bacteria

Full Text:


PDF

References


Accola JP, Bloquel R, Regnier J. 1977. Acidifying properties of the thermophilous lactic bacteria in relation to the manufacture of yoghourt. Lait. 67, 1-23.

Anonymous. 2006. Statistique 2006-2007. Chambre d’Agriculture. Jijel, Algeria.

Ayad EH E, Nashat S, El-Sadek N, Metwaly H, El-Soda M. 2004. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiology 21, 715-725. doi:10.1016/j.fm.2004.02.009

Buckenhu¨skes HJ. 1997. Fermented Vegetables. In: Doyle M.P., Beuchat L.R., Montville T.J. Food Microbiology: Fundamentals and Frontiers, (Eds.), ASM Press, Washington.

Borcakli M, Ozay G, Alperden I.1993. Fermentation of Turkish olives with traditional and aerated systems. In: Food flavours, ingredients, and composition, (Eds.), Elsevier Science Publisher, B.V., Charalambour.

Campaniello D, Bevilacqua A, Damato D, Corbo MR, Altieri C, Sinigaglia M. 2005. Microbial characterization of table olives processed according to Spanish and natural styles. Food. Technol. Biotechnol. 43 (3) 289- 294.

De Man JC, Rogosa M, Sharpe EM. 1960. A medium for cultivation of Lactobacilli. J.Appl.Bacteriol. 23, 130- 135.

Fernandez-Díez MJ. 1983. Olives In G. Reed: Food and feed production with microorganisms. Verlag.Chemie, (Eds)., Deerfield Beach, Fila.

Fox PF. 1993. Cheese: An overview. In: Fox, P.F.: Cheese: Chemistry, Physics and Microbiology, (Eds.), Chapman and Hall, London.

Garrido-Fernandez A, Fernandez-diez MJ, Adams MR. 1997. Table olives: Production and processing, (Eds.), Chapman and Hall, London.

Gibson T, Abdelmalek Y. 1945. The formation of carbon dioxide by lactic acid bacteria and Bacillus licheniformis and a cultural method of detecting the process.J. Dairy. Res. 14, 35-44. doi:10.1017/S0022029900032295

Kacem M, Karam NE. 2006. Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts along with the effects of brine solutions obtained at the end of olive fermentation on Lactobacillus plantarum growth. Grasas y Aceites 57 (3) 292-300. doi:10.3989/gya.2006.v57.i3.51

Kempler GM, Mc Kay LL. 1980. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp diacetylactis. J. Appl. Environ. Microbiol. 39, 927-956.

Lavermicocca P, Gobetti M, Corsetti A, Caputo L. 1998. Characterization of lactic acid bacteria isolated from olive phylloplane and table olive brines. Ita. J. Food. Science 10, 27-39.

Muriana PMY, Luchansky JB. 1993. Biochemical methods for purification of bacteriocins. Bacteriocins of Lactic acid bacteria, Hoover G. Dallas. Stevenson Larry, R. (Eds.), Academic Press, San Diego, California.

Oliveira M, Brito D, Catulo L, Leitao F, Gomes L, Silva S, Vilas-Boas L, Peito A, Fernandes I, Gordo F, Peres C.2004. Biotechnology of olive fermentation of “Galega” Portuguese variety. Grasas y Aceites 55, 219-226. doi:10.3989/gya.2004.v55.i3.169

Poiana M, Romeo FV. 2006. Changes in chemical and microbiological parameters of some varieties of Sicily olives during natural fermentation. Grasas y Aceites 57, 402-408. doi:10.3989/gya.2006.v57.i4.66

Randazzo CL, Restuccia CA, Romano AD, Caggia C. 2004. Lactobacillus casei, dominant species in naturally fermented Sicillian green olives. Int. J. Food. Microbiol. 90, 9-14. doi:10.1016/S0168-1605(03)00159-4 PMid:14672826

Ruiz-Barba JL, Cathcart DP, Warner PJ, Jiménez-Diaz R. 1994. Use of Lactobacillus plantarum LPCO10, a bacteriocin producer as starter culture in Spanishstyle green olive fermentations. Appl. Environ. Microbiol. 60, 2059-2064.

Terzaghi BE, Sandine WE. 1975. Improved medium for lactic streptococci and their bacteriophages. Appl.Microbiol. 29, 807-813.

Harmon SM, Kautter DA, McKee C.1987. Spoilage of anchovy-stuffed olives by heterofermentative lactobacilli. J. Food Safety 8, 205-210. doi:10.1111/j.1745-4565.1987.tb00567.x

Idoui T, Karam NE. 2008. Lactic acid bacteria from Jijel’s butter: isolation, identification and major technological traits. Grasas y Aceites 59, 361-367. doi:10.3989/gya.2008.v59.i4.530

Vandenbergh PA. 1993. Lactic acid bacteria, their metabolic products and interference with microbial growth. FEMS Microbiol. Rev. 12, 221-238. doi:10.1111/j.1574-6976.1993.tb00020.x

Vandenbergh DJC, Smiths A, Pot B, Ledeboer AM, Kersters K, Verbakel JMA, Verrips CT. 1993. Isolation, screening and identification of lactic acid bacteria from traditional food, fermentation processes and culture collection. Food.Biotechnol 7, 189-205.




Copyright (c) 2009 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es