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


  • 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



Black Olives, Microflora, Lactic Acid Bacteria


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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How to Cite

Idoui T, Boudjerda J, Leghouchi E, Karam N-E. Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria. grasasaceites [Internet]. 2009Dec.30 [cited 2022Dec.6];60(5):516-20. Available from: