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 <i>Lactobacillus plantarum</i>...

Kacem Mourad; Karam Nour-Eddine

doi:10.3989/gya.2006.v57.i3.51

Autores/as

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

DOI:

https://doi.org/10.3989/gya.2006.v57.i3.51

Palabras clave:

Aceitunas fermentadas, Bacterias lácticas, Lactobacillus plantarum, Levaduras, Microbiología

Resumen

La microflora de las aceitunas verdes fermentadas naturalmente elaboradas en Argelia Occidental fue estudiada en períodos de fermentación de 15, 60 y 90 días. Diferentes microorganismos (bacterias aeróbicas, coliformes, estafilococos, bacterias del ácido láctico, lactobacilos, enterococos, levaduras, psicotrofos y bacterias lipolíticas) fueron detectados a los 15 y 60 días de fermentación. Después de 90 días de fermentación (pH 4.40), la población de bacterias lácticas se hizo dominante y persistió junto con las levaduras a lo largo de todo el proceso. Las bacterias lácticas aisladas (343) fueron identificadas como L. casei, L. rhamnosus, L. paracasei, L. plantarum, L. lactis subsp. lactis, E. faecalis, E. faecium y E. durans. La especie dominante fue L. plantarum. Las levaduras aisladas (32) de todas las muestras fueron identificadas como Saccharomyces cerevisiae o Candida parapsilosis. También se recoge en este estudio que las soluciones de salmuera obtenidas al final de fermentación de aceitunas verdes fueron capaces de estimular el crecimiento de varias cepas de L. plantarum.

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