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

Yıl 2020, , 45 - 52, 06.07.2020

Çisem Bulut Albayrak , Aslıhan Kamber

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

Öz

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.

Anahtar Kelimeler

identification, CLA, Lactobacillus, starter cultures, fermentation

Doğal Fermente Sofralık Zeytinlerin Mikroflorası ve Laktik Asit Bakterilerinin Karakterizasyonu

Öz

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. 

Anahtar Kelimeler

tanımlama, CLA, Lactobacillus, starter kültürler, fermantasyon

Kaynakça

• Arroyo-Lopez FN, Romero-Gil V, Bautista-Gallego J, Rodriguez-Gomez F, Jimenez-Diaz R, Garcia-Garcia P, Querol A, Garrido-Fernandez A (2012) Yeasts in Table Olive Processing: Desirable or Spoilage Microor¬ganisms. International Journal of Food Microbiology 160:42–49.
• Bautista-Gallego J, Arroyo-López FN, Rantsiou K, Jiménez-Díaz R, Garrido-Fernández A, Cocolin L (2013) Screening of Lactic Acid Bacteria Isolated from Fermented Table Olives with Probiotic Potential. Food Research International 50(1):135-142.
• Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, Logrieco AF (2014) Physico-chemical and Microbiological Characterization of Spontaneous Fermentation of Cellina di Nardò and Leccino Table Olives. Frontiers in Microbiology 5(570):1-18.
• Bonatsou S, Tassou CC, Panagou EZ, Nychas GJE (2017) Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms 5(30):1-16.
• Botta C, Cocolin L (2012) Microbial Dynamics and Biodiversity in Table Olive Fermentation: Culture-dependent and-independent Approaches. Frontiers in Microbiology 3(245):1-10.
• Bulut C, Gunes H, Okuklu B, Harsa S, Kilic S, Coban HS, Yenidunya AF (2005) Homofermentative Lactic Acid Bacteria of a Traditional Cheese, Comlek Peyniri from Cappadocia Region. Journal of Dairy Research 72(1): 19-24.
• Doulgeraki AI, Pramateftaki P, Argyri AA, Nychas GJE, Tassou CC, Panagou EZ (2013) Molecular Characterization of Lactic Acid Bacteria Isolated from Industrially Fermented Greek Table Olives. LWT-Food Science and Technology 50(1): 353-356.
• Erten H, Boyacı-Gündüz CP, Ağırman B, Cabaroglu T (2016) Fermentation, Pickling and Turkish Table Olives. In: Handbook of Vegetable Preservation and Processing Hui YH, Özgül Evranuz E, Bingöl G. .(eds), 2nd edn. CRC Press: Boca Raton, FL; 209–230.
• Gorissen L, Leroy F, De Vuyst L, De Smet S, Raes K (2015) Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: a Technological Challenge. Critical Reviews in Food Science and Nutrition 55(11): 1561-1574.
• Heperkan D (2013) Microbiota of Table olive fermentations and Criteria of Selection for Their Use as Starters. Frontiers in Microbiology 4(143):1-11.
• Hurtado A, Othman NB, Chammem N, Hamdi M, Ferrer S, Reguant C, Rozès N (2011) Characterization of Lactobacillus Isolates from Fermented Olives and Their Bacteriocin gene profiles. Food Microbiology 28(8):1514 -1518.
• Hurtado A, Reguant C, Bordons A, Rozès N (2012) Lactic Acid Bacteria from Fermented Table Olives. Food Microbiology 31(1): 1-8.
• Hurtado A, Reguant C, Esteve-Zarzoso B, Bordons A, Rozès N (2008) Microbial Population Dynamics During the Processing of Arbequina Table Olives. Food Research International 41(7): 738-744.
• IOOC (2004) International Olive Oil Council. Trade Standard Applying to Table Olives. COI/OT/NCNo.1. (Madrid,Spain)
• Kailis SG, Kiritsakis A (2017) 15 Table olives: Processing, Nutritional, and Health Implications. Olives and Olive Oil as Functional Foods: Bioactivity, Chemistry and Processing, 295.
• Lane DJ (1991) 16S/23S rRNA sequencing, In: Nucleic Acid Techniques in Bacterial Systematics. Stackebrandt E, Goodfellow M, eds, John Wiley and Sons, New York, NY ,115-175.
• Pereira AP, Pereira JA, Bento A, Estevinho, ML (2008) Microbiological Characterization of Table Olives Commercialized in Portugal in Respect to Safety Aspects. Food and Chemical Toxicology 46(8): 2895-2902.
• Rudi K, Skulberg OM, Larsen F, Jakobsen KS (1997) Strain Characterization and Classification of Oxyphotobacteria in Clone Cultures on the Basis of 16S rRNA Sequences from the Variable Regions V6, V7 and V8. Applied and Environmental Microbiology 63:2593-2599.
• Sarıkaya R, Elçin AE, Mutluer B, Selvi M, Erkoç F (2008) Ankara Piyasasından Temin Edilen Sofralık Siyah Zeytin Salamuralarının Mikrobiyolojik Analizi. Gıda Dergisi 33(3):117-122.
• Sozbilen GS, Baysal AH (2016) Microbial Profile and Bacterial Characterisation of Naturally Debittered Hurma Olives Compared to Non-debittered Erkence Variety During Ripening Period. International Journal of Food Science and Technology, 51(9): 2099-2105.
• Terán V, Pizarro PL, Zacarías MF, Vinderola G, Medina R, Van Nieuwenhove C (2015) Production of Conjugated Dienoic and Trienoic Fatty Acids by Lactic Acid Bacteria and Bifidobacteria. Journal of Functional Foods 19: 417-425.
• Torlak E, Yalcin S, Erci F (2016) Effect of Tween 80 on Conjugated Linoleic Acid Production by Lactobacillus Strains in Reconstituted Skim Milk Powder. Kafkas Üniversitesi Veteriner Fakültesi Dergisi 22(3): 451-455.