TECHNOLOGICAL PROPERTIES OF POTENTIAL PROBIOTIC LACTOBACILLUS STRAINS ISOLATED FROM TRADITIONAL FERMENTING GREEN OLIVE

Houssam  Abouloifa; Yahya  Rokni; Reda  Bellaouchi; Ismail  Hasnaoui; Sara  Gaamouche; Nabil  Ghabbour; Jabir  Chaoui; Milena  Brasca; Salwa  Karboune; Riadh Ben  Salah; Ennouamane  Saalaoui; Abdeslam  Asehraou

doi:10.15414/jmbfs.2020.9.5.884-889

TECHNOLOGICAL PROPERTIES OF POTENTIAL PROBIOTIC LACTOBACILLUS STRAINS ISOLATED FROM TRADITIONAL FERMENTING GREEN OLIVE

Authors

Houssam Abouloifa
Yahya Rokni
Reda Bellaouchi
Ismail Hasnaoui
Sara Gaamouche
Nabil Ghabbour
Jabir Chaoui
Milena Brasca
Salwa Karboune
Riadh Ben Salah
Ennouamane Saalaoui
Abdeslam Asehraou

DOI:

https://doi.org/10.15414/jmbfs.2020.9.5.884-889

Keywords:

Lactic acid bacteria, Lactobacillus, Probiotic, Fermentation, Olives

Abstract

The aim of the present study was to evaluate some technological properties and potential probiotic of 14 Lactobacillus strains isolated from brines of natural fermenting Moroccan Picholine green olive. The brine samples, collected from industrial environments, were analyzed for their Physico-chemical and microbiological properties. The Lactobacillus strains were characterized for their technological and physiological properties. The results obtained showed that the olive brines have an average pH of 4.32, an acidity of 0.61% and chloride contents of 6.42%. LAB and yeasts are the most dominant microorganisms in olive brine samples. The selected Lactobacillus (14 strains) showed low resistance to pH 2 and high resistance to bile salts (up to 2%), with values ranges from 1.98%-4.70% and 63.12%-86.48%, respectively. All the Lactobacillus strains displayed high levels of acidification and can produce Î²-glucosidase, protease, and cellulase in large amounts. The diacetyl production is detected in five Lactobacillus strains.

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Published

2021-03-11

How to Cite

Abouloifa, H. ., Rokni, Y. ., Bellaouchi, R. ., Hasnaoui, I. ., Gaamouche, S. ., Ghabbour, N. ., Chaoui, J. ., Brasca, M. ., Karboune, S. ., Salah, R. B., Saalaoui, E. ., & Asehraou, A. . (2021). TECHNOLOGICAL PROPERTIES OF POTENTIAL PROBIOTIC LACTOBACILLUS STRAINS ISOLATED FROM TRADITIONAL FERMENTING GREEN OLIVE. Journal of Microbiology, Biotechnology and Food Sciences, 9(5), 884–889. https://doi.org/10.15414/jmbfs.2020.9.5.884-889

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Issue

Vol. 9 No. 5 (2020): April - May

Section

Microbiology

License

Copyright (c) 2020 Houssam Abouloifa, Yahya Rokni, Reda Bellaouchi, Ismail Hasnaoui, Sara Gaamouche, Nabil Ghabbour, Jabir Chaoui, Milena Brasca, Salwa Karboune, Riadh Ben Salah, Ennouamane Saalaoui, Abdeslam Asehraou

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