Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives
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 b...
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| Format: | Article |
| Language: | English |
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Consejo Superior de Investigaciones Científicas
2004-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/205 |
| _version_ | 1818914843585937408 |
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| author | Kacem Mourad Zadi-Karam Halima Karam Nour-Eddine |
| author_facet | Kacem Mourad Zadi-Karam Halima Karam Nour-Eddine |
| author_sort | Kacem Mourad |
| collection | DOAJ |
| description | 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). |
| first_indexed | 2024-12-19T23:52:50Z |
| format | Article |
| id | doaj.art-00c14f97871444d1ae7050351a8ec900 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-19T23:52:50Z |
| publishDate | 2004-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-00c14f97871444d1ae7050351a8ec9002022-12-21T20:01:04ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142004-12-0155438539310.3989/gya.2004.v55.i4.205203Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olivesKacem Mourad0Zadi-Karam Halima1Karam Nour-Eddine2Laboratoire de Biologie des Microorganismes et Biotechnologie. Département de Biotechnologie, Faculté des Sciences, Université d’Oran, AlgérieLaboratoire de Biologie des Microorganismes et Biotechnologie. Département de Biotechnologie, Faculté des Sciences, Université d’Oran, AlgérieLaboratoire de Biologie des Microorganismes et Biotechnologie. Département de Biotechnologie, Faculté des Sciences, Université d’Oran, AlgérieThis 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).http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/205antagonismidentificationlactic acid bacteriaolives |
| spellingShingle | Kacem Mourad Zadi-Karam Halima Karam Nour-Eddine Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives Grasas y Aceites antagonism identification lactic acid bacteria olives |
| title | Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives |
| title_full | Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives |
| title_fullStr | Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives |
| title_full_unstemmed | Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives |
| title_short | Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives |
| title_sort | isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives |
| topic | antagonism identification lactic acid bacteria olives |
| url | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/205 |
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