Isolation and identification of lactic acid bacteria throughout spontaneous fermentation of table olives produced by the sodium bicarbonate debittering method

A. Mumcu; F. Öztürk Güngör; Ş. Irmak; E. Susamcı; D. Sevim

doi:10.3989/gya.0105251.2281

Authors

A. Mumcu Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0002-8501-9004
F. Öztürk Güngör Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0002-0678-7305
Ş. Irmak Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-0488-9647
E. Susamcı Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-1956-4634
D. Sevim Olive Research Institute, Üniversite Caddesi https://orcid.org/0000-0003-0236-2294

DOI:

https://doi.org/10.3989/gya.0105251.2281

Keywords:

Debittering, Fermentation, Lactic acid bacteria, Olive, Sodium bicarbonate, Table olive

Abstract

Table olives gain their unique taste and aroma as a result of fermentation, which is applied together with debittering process. In this study, Domat green and Gemlik black olives, which are very common Turkish cultivars, were used for table olive production and debittering was carried out by sodium bicarbonate (NaHCO₃). Fermentation was monitored with pH, titratable acidity, reducing sugar, total phenol content and microbiological analyses over 120 days fermentation period. Lactic acid bacteria (LAB) were identified by API 50 CHL and the effect of NaHCO₃ on LAB profile was evaluated. It was determined that there were 3 LAB species, namely: Lactobacillus plantarum (6 isolates, 12%), Lactobacillus pentosus (27 isolate, 54%) and Lactococcus mesenteroides ssp. mesenteroides (17 isolates, 34%). Most of the isolates identified as Lactobacillus were identified as L.pentosus. L.plantarum species was isolated only from green table olives and was not found in isolates from black table olive samples.

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