Changes in microflora during natural fermentations of Algerian green olive : isolation and identification of lactic acid bacteria and yeasts

Abstract 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.