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Changes in microflora during natural fermentations of Algerian green olive : isolation and identification of lactic acid bacteria and yeasts
المؤلفون المشاركون
Nur Al-Din, Karam
Murad, Qasim
Zadi Karam, Halimah
المصدر
Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series
العدد
المجلد 21، العدد 1 (30 إبريل/نيسان 2006)، ص ص. 109-119، 11ص.
الناشر
تاريخ النشر
2006-04-30
دولة النشر
الأردن
عدد الصفحات
11
التخصصات الرئيسية
الملخص EN
The microflora of naturally green olives made in Western Algeria was stutied duriiig a 15, 60 and 90 days fermentation period, different microorganisms (aerobic bacteria, coliforais, staphylcocci, lactic acid bacteria, lactobaoilli, enterococci, yeasts, psychrotrophs and lipolytic bacteria) were recorded at 15 days of fermentation.
Low pH level (pH 4.53) affected the growth of most microbial groups resulting in considerably lower counts at 60 days.
After 90 days (pH 4.40) of fermentation, lactic acid bacterial population became dominant and persisted throughout the fermentation together with yeasts.
A total of 345 isolates of lactic acid bacteria were identified as Lactobacillus case/, iJictobaoilhis rhaumostis, Lactobacillus paraoasei, Lactobacillus plantarum, Lactococous lactis subsp.
Iactis, Entcrococous facoalis and EnteroooooiJs £ieoiuui.
The dominant speoics was L.
plantarum.
Yeasts were isolated from all samples (32 isolates) and were identified as Saccharomyces oerevisiae and Candida parapsilosis.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Murad, Qasim& Zadi Karam, Halimah& Nur Al-Din, Karam. 2006. Changes in microflora during natural fermentations of Algerian green olive : isolation and identification of lactic acid bacteria and yeasts. Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series،Vol. 21, no. 1, pp.109-119.
https://search.emarefa.net/detail/BIM-284835
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Murad, Qasim…[et al.]. Changes in microflora during natural fermentations of Algerian green olive : isolation and identification of lactic acid bacteria and yeasts. Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series Vol. 21, no. 1 (2006), pp.109-119.
https://search.emarefa.net/detail/BIM-284835
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Murad, Qasim& Zadi Karam, Halimah& Nur Al-Din, Karam. Changes in microflora during natural fermentations of Algerian green olive : isolation and identification of lactic acid bacteria and yeasts. Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series. 2006. Vol. 21, no. 1, pp.109-119.
https://search.emarefa.net/detail/BIM-284835
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes appendices : p. 118-119
رقم السجل
BIM-284835
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
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