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Physico-chemical And Microbiological Characterization Of Natural Fermenting Olive Brines

Abstract : The main objective of this work is to study the characterization of physico-chemical and microbiological of fermenting green olive brines at different times of fermentation. The technological and probiotic properties of lactic acid bacteria strains isolated from brines were also characterized, 24 brine samples were sampled from Triffa conserves entreprise, an industrial zone of Oujda city in eastern Morocco, during 2014-2015 and 2015-2016 campaigns, 240 isolates of lactic acid bacteria have been isolated, and they have undergone a series of tests to finally select the so-called probiotic bacteria. 41 strains were resistant to low pH (3, 2.5, 2), bile salts (0.3 and 1%, w/v) and 7 strains among the 41 were resistant to saline stress (8%, w/v) and endowed with acidification capacity and have a good enzymatic activity and a broad spectrum of antibacterial activity against pathogenic and non-pathogenic bacteria such as (Escherichia coli, Staphylococcus aureus, Listeria innocua, Pseudomonas aeruginosa and Micrococcus luteus). These results show the ability of these strains to dominate and grow in the digestive tract.These potential probiotic strains will be used as concentrated ferments in the fermentation and bioconservation of foods.
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https://hal.inrae.fr/hal-02995220
Contributor : Christopher Lallemant <>
Submitted on : Monday, November 9, 2020 - 9:32:09 AM
Last modification on : Tuesday, November 10, 2020 - 3:23:18 AM

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Imane Ghomari, Soufiane Elassri, Yahya Rokni, Nour-Eddine Chihib, Riadh Ben Salah, et al.. Physico-chemical And Microbiological Characterization Of Natural Fermenting Olive Brines. Moroccan journal of chemistry, Université Mohamed Premier, 2020, ⟨10.48317/IMIST.PRSM/morjchem-v8i2.19488⟩. ⟨hal-02995220⟩

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