Abstract
The microflora of naturally fermented green olives produced in Western Algeria was studied over 15, 60 and 90 day fermentation periods. Different microorganisms (aerobic bacteria, coliforms, staphylococci, lactic acid bacteria, lactobacilli, enterococci, yeasts, psychrotrophs and lipolytic bacteria) were recorded at 15 and 60 days of fermentation. After 90 days (pH 4.40) of fermentation, the lactic acid bacteria population became dominant and persisted together with yeasts throughout the fermentation period. The lactic acid bacteria isolated (343 isolates) were identified as L. casei , L. rhamnosus , L. paracasei , L. plantarum , L. lactis subsp. lactis , E. faecalis , E. faecium and E. durans . The dominant species was L. plantarum. Yeasts were isolated from all samples (32 isolates) and were identified as Saccharomyces cerevisiae or Candida parapsilosis. Also, in this study we reported that brine solutions obtained at the end of olive fermentation were able to stimulate the growth of several L. plantarum strains
Highlights
Olives are one of the major agricultural products in Algeria
In this study we reported that brine solutions obtained at the end of olive fermentation were able to stimulate the growth of several L. plantarum strains
This study describes the microbiological changes occurring during the fermentation of green olives produced in Western Algeria with special reference to the changes in lactic acid bacteria and yeasts
Summary
Olives (zaitun) (aceituna in Spanish) are one of the major agricultural products in Algeria. With an area of 2,400,000 km, olive groves occupy a total area of 165,800 hectares distributed essentially in mountainous areas (Anonymous, 2000). More than 48% of the Segoise variety of olives are harvested in their green state and processed according to the traditional technique for fermenting green olives. In many regions of Western Algeria (Sig, Remchi, Tlemcen, etc.), olives are fermented as follows: green olives are placed in 1 to 2% (w/v) sodium hydroxide (lye) solution until the lye penetrates the flesh. Olives are placed in barrels with a 4 to 6% brine solution and allowed to undergo a spontaneous fermentation under ambient temperature (22 to 24 °C). The fermentation period usually takes between two and three months
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