Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

Kacem Mourad; Zadi-Karam Halima; Karam Nour-Eddine

doi:10.3989/gya.2004.v55.i4.205

Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives

Authors

Kacem Mourad Laboratoire de Biologie des Microorganismes et Biotechnologie. Département de Biotechnologie, Faculté des Sciences, Université d’Oran, Algérie
Zadi-Karam Halima Laboratoire de Biologie des Microorganismes et Biotechnologie. Département de Biotechnologie, Faculté des Sciences, Université d’Oran, Algérie
Karam Nour-Eddine Laboratoire de Biologie des Microorganismes et Biotechnologie. Département de Biotechnologie, Faculté des Sciences, Université d’Oran, Algérie

DOI:

https://doi.org/10.3989/gya.2004.v55.i4.205

Keywords:

Antagonism, Identification, Lactic acid bacteria, Olives

Abstract

This study was undertaken with the aim of obtaining lactic acid bacteria with the ability to ferment olives for possible use as starter cultures. For this reason, 32 isolates of lactic acid bacteria isolated from the spontaneous fermentation of green olives were characterized and identified on the basis of morphological and biochemical criteria. 14 of them were identified as Lactococcus lactis, 11 isolates as Lactobacillus plantarum and 7 isolates as Enterococcus sp. Of the 18 isolates examined for antagonistic activity, 3 isolates of Lactobacillus plantarum and one isolate of Enterococcus sp. were able to give distinct zones of inhibition against 5 indicator strains of lactic acid bacteria isolated in this study. Cell free supernatant of Lactobacillus plantarum OL9 was active against Gram-positive bacteria (Lactobacillus, Enterococcus and Propionibacterium) and also against one Gram-negative bacteria strain of spoilage significance (Erwinia).

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Published

2004-12-30

How to Cite

Mourad K, Halima Z-K, Nour-Eddine K. Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives. Grasas aceites [Internet]. 2004Dec.30 [cited 2024Apr.25];55(4):385-93. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/205

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Issue

Vol. 55 No. 4 (2004)

Section

Research

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