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

Autores/as

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

Palabras clave:

Aceitunas negras, Bacterias ácido lácticas, Microflora

Resumen

Un estudio sobre la microflora de aceitunas negras fermentada por métodos tradicionales en el Este de Argelia es presentado. Se realizo el siguiente recuento de grupos de microorganismos: bacterias mesófilas, enterobacterias, bacterias ácido lácticas (LAB), staphylococcus y levaduras. En una segunda fase, la identificación y evaluación de aspectos tecnológicos de LAB fue realizada. Setenta bacterias ácido lácticas fueron aisladas e identificadas. Estos aislados contenían principalmente dos géneros: Lactobacillus y Leuconostoc. Los resultados mostraron que Lactobacillus plantarum fue la especie predominante en este producto tradicional.

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Citas

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