Electronic Journal of Biology

Isolation of the Lactic Acid Bacteria from Sigoise and Chemlale Olive Varieties in Ain Defla (Algeria)

Sigoise and Chemlal are two varieties of olives (Olea europea) that are popularly consummated in Algeria. Considering that lactic acid bacteria are an integral part of the microbial flora of fermentation and biopreservation importance in the olive tegument, the aims of this work are to isolate and characterise the lactic acid bacteria flora of shredded olive in salt samples, collected in the region Kodiat Zebbouj- Bourached- Ain Defla, Algeria. The isolated lactic acid bacteria strains were identified, using phenotypic, biochemical and physiologic characteristics including proteolytic, lipolytic and acidifing activities. The twenty lactic acid bacterial (8 from Sigoise and 12 from Chemlal) were identified as belonging to, Enterococcus, Lactococcus, Streptococcus thermophilus, Leuconostoc and Pediococcus genera. All the isolated lactic acid bacteria were non-lipolytic but produced lactic acid Streptococcus thermophilus however, produced a very high proteolytic activity (diameter=25 mm). Thus the lactic acid bacteria strains isolated from Sigoise and Chemlal olives can be used in agro-alimentary industries to prepare many products benefit to human and animals.

Author(s):

Guetarni H, Taibouni NE, Tahi S

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