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- Title
Naturally fermented Jijelian black olives: microbiological characteristics and isolation of lactic acid bacteria.
- Authors
Idoui, Tayeb; Boudjerda, Jamel; Leghouchia, Essaid; Karam, Nour-Eddine
- Abstract
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.
- Subjects
ALGERIA; LACTIC acid bacteria; FERMENTED foods; MICROBIAL growth; MICROBIOLOGICAL synthesis; OLIVE
- Publication
Grasas y Aceites, 2009, Vol 60, Issue 5, p514
- ISSN
0017-3495
- Publication type
Article
- DOI
10.3989/gya.043009