Properties of lactic acid bacteria isolated from fermented green olives in Western Algeria
Joint Authors
Murad, Qasim
Halimah, Zadi-Karam
Nur al-Din, Karam
Source
Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series
Issue
Vol. 19, Issue 1 (30 Apr. 2004), pp.67-87, 21 p.
Publisher
Mutah University Deanship of Academic Research
Publication Date
2004-04-30
Country of Publication
Jordan
No. of Pages
21
Main Subjects
Abstract AR
تم عزل مجموع 22 عزلة بكتيريا اللبن من 10 عينات من الزيتون الأخضر المخمر في الغرب الجزائري.
حصلنا من خلاله على 11 عزلة من (Lactobacillus plantarum)، 7 عزلات من (faecalis Enterococcus) و 4 عزلات من (Lactococcus lactic ssp.
Lactis).
كما تم دراسة التضاد البكتيري لدى 18 عزلة و تبين من خلال النتائج المتحصل عليها، قدرة 3 عزلات من (Lactobacillus plantarum) و عزلة واحدة من (Enterococcus faecalis) على تثبيط نمو 5 عزلات أخرى من بكتيريا اللبن.
كما ثبط طافئ وسط غذاء العزلة (Lactobacillus plantarum) بعد زرعها نمو بكتيريا أخرى موجبة جرام (Lactobacillus, Enterococcus, Propionibacterium) بالإضافة لسلالة بكتيرية سالبة جرام (Erwinia).
Abstract EN
A total of 22-isolates of lactic acid bacteria were isolated from 10 samples of fermented green olives in Western Algeria.
It was determined that, 11 of these isolates were Lactobacillus plant arum, 7 of them were Enterococcus faecalis and 4 of them were Lactococcus lactis ssp.
lactis.
Of the 18 isolates examined for antagonistic activity, 3 isolates of Lactobacillus plant arum and one isolate of Enterococcus faecalis were able to give distinct zones of inhibition against 5 indicator strains of lactic acid bacteria.
Cell free supernatants of Lactobacillus plant arum OL9 were active against others Gram-positive bacteria (Lactobacillus, Enterococcus and Propionibacterium) and also against one strain of Gram-negative bacteria (Erwinia
American Psychological Association (APA)
Murad, Qasim& Halimah, Zadi-Karam& Nur al-Din, Karam. 2004. Properties of lactic acid bacteria isolated from fermented green olives in Western Algeria. Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series،Vol. 19, no. 1, pp.67-87.
https://search.emarefa.net/detail/BIM-296150
Modern Language Association (MLA)
Murad, Qasim…[et al.]. Properties of lactic acid bacteria isolated from fermented green olives in Western Algeria. Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series Vol. 19, no. 1 (2004), pp.67-87.
https://search.emarefa.net/detail/BIM-296150
American Medical Association (AMA)
Murad, Qasim& Halimah, Zadi-Karam& Nur al-Din, Karam. Properties of lactic acid bacteria isolated from fermented green olives in Western Algeria. Mu'tah Journal for Research and Studies : Natural and Applied Sciences Series. 2004. Vol. 19, no. 1, pp.67-87.
https://search.emarefa.net/detail/BIM-296150
Data Type
Journal Articles
Language
English
Notes
Includes appendices : p. 80-87
Record ID
BIM-296150
