PURE CULTURE FERMENTATION OF GREEN OLIVES BY LACTOBACILLI STRAINS

A. ASEHRAOU,  M. FAID, Rachida AKHARTOUF

ABSTRACT

Fifty two strains of lactobacilli were isolated from natural fermenting green olives, identified and characterized. il selected isolates were used as pure culture starters to inoculate alcali-treated and pasteurized green olives brined in a 5% sodium chloride concentration. 1 % tomato juice was added to the brine. The cultures included three strains of Lactobacillus brevis and five strains of L. plantarum. The trials were followed up by pH and titratable acidity determinations as well as plate counts of the different strains in brine. The products obtained after the acidity, pH and bacterial growth had reached constant values were submitted to a sensory evaluation jury to assess the edibility of the fermented fruits. Results showed that in most trials fermentation was controlled by the inoculation of lactobacilli strains and by the enrichment of the brine by tomato juice. The products were edible after 21 days incubation at 22^°C.

Corresponding author: faidmohamed@yahoo.fr