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

Tayeb Idoui; Jamel Boudjerda; Essaid Leghouchi; Nour-Eddine Karam

doi:10.3989/gya.043009

Authors

Tayeb Idoui Laboratory of Pharmacology and Phytochemistry, University of Jijel
Jamel Boudjerda Laboratory of Pharmacology and Phytochemistry, University of Jijel
Essaid Leghouchi Laboratory of Pharmacology and Phytochemistry, University of Jijel
Nour-Eddine Karam Laboratory of Biology of Microorganisms and Biotechnology, University of Oran

DOI:

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

Keywords:

Black Olives, Microflora, Lactic Acid Bacteria

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.

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