Microflora of Naturally Fermented Table Olives and Characterization of Their Lactic Acid Bacteria

Year 2020, Volume: 17 Issue: 1, 45 - 52, 06.07.2020

Çisem Bulut Albayrak Aslıhan Kamber

https://doi.org/10.25308/aduziraat.655257

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.

Keywords

identification, CLA, Lactobacillus, starter cultures, fermentation

Doğal Fermente Sofralık Zeytinlerin Mikroflorası ve Laktik Asit Bakterilerinin Karakterizasyonu

Abstract

Sofralık
zeytin fermantasyonu Anadolu'nun en eski uygulamalarından biridir ve sofralık
zeytin tüketimi insan beslenmesinde önemli rol oynamaktadır. Bu çalışmada,
geleneksel olarak üretilen 8 zeytin örneği ve bir adet endüstriyel olarak
üretilen sofralık zeytin örneği Aydın ilinden temin edilmiştir. Mikrobiyal
popülasyonlar, mezofilik bakteriler, laktik asit bakterileri (LAB),
Enterobakteri, Stafilokok, küf ve mayalar standart plaka sayım yöntemleri ile
belirlenmiştir. Kırk bir temsili laktobasil, fenotipik tekniklerle karakterize
edilmiştir. İzole edilmiş laktobasil türlerinin 34'ü, hem 15°C'de hem de % 6,5 tuz
konsantrasyonunda iyi büyüme yeteneklerine sahiptir. Ayrıca, bu laktobasil
suşları homofermentatif karaktere sahiptir ve bunlar sofralık zeytin
starterleri için istenen özelliklerdir. Tür düzeyinde tanımlama için, şeker
fermantasyon profillerinden seçilen dört temsili suş, 16S rDNA sekanslaması ile
karakterize edilmiştir. Bunlardan 3 tanesi Lb.
plantarum ile, biri Lb. pentosus
eşleşmiştir. Bu suşlar, linoleik asit varlığında 12-20 ug / ml arasında konjuge
linoleik asit üretmişlerdir. Sonuç olarak, istenilen teknolojik özelliklere
sahip bu LAB suşları, ileride kontrollü endüstriyel sofralık zeytin üretiminde
kullanılabilirler. 

Keywords

tanımlama, CLA, Lactobacillus, starter kültürler, fermantasyon

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