Doğal Fermente Sofralık Zeytinlerin Mikroflorası ve Laktik Asit Bakterilerinin Karakterizasyonu

Abstract

Table olive fermentation is one of the oldest applications in the Anatolia and table olive consumption plays important role in human nutrition. In this study, 8 traditionally produced olive samples and one industrially produced table olive sample were obtained from Aydın province. Microbial populations were determined by standard plate counts for mesophilic bacteria, lactic acid bacteria (LAB), Enterobacteriaceae, Staphylococci, mold and yeasts. Forty one representative lactobacilli were characterized by phenotypic techniques. Among them 34 of isolated strains have good growth abilities both at 15°C and 6.5% salt concentration. Additionally, those lactobacilli strains have homofermentative character and these are desired properties for table olive starters. For species level identification, four representative strains selected from sugar fermentation profiles were characterized by 16S rDNA sequencing. Three of them matched with Lb. plantarum and one of them matched with Lb. pentosus. These strains produced conjugated linoleic acid between 12-20 µg/ml with presence of linoleic acid. Finally, those LAB strains with desired technological properties can be used in controlled industrial table olive productions in the future.