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      Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives

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          Abstract

          Isolation, identification and technological properties of halophilic lactic acid bacteria (HLAB) from olive samples which were collected from different places in Turkey were examined in the present work. According to the genetic analysis of the isolates, it was determined that 42 (%57.53) Lactobacillus plantarum, 20 (%27.39) Lactobacillus acidipiscis, 7 (%9.58) Enterococcus faecium, 2 (%2.73) Lactobacillus alimentarius, 1 (%1.36) Lactobacillus farciminis, 1 (%1.36) Lactobacillus namurensis. L. plantarum, L. alimentarius, L. farciminis and L. namurensis were able to tolerate 8% NaCl. Twenty-seven isolates showed lipolytic activity between 0.2 and 1.09 U ml −1. Thirty isolates had pectolytic activity as 3.24–5.29 U ml −1. A total of twelve L. acidipiscis, L. alimentarius, L. farciminis and L. plantarum strains showed positive decarboxylase activity by decarboxylating tyrosine. Results indicated that L. plantarum Z64A, Z64B, Z66A, Z83B, Z100A and L. acidipiscis Z112D showed high salt resistance, no biogenic amine production, low pectinolytic and low lipolytic activity. HLAB are dominant bacteria in the fermented foods containing high levels of salt. There are no many studies about the presence of HLAB in table olives and their technological properties. The present work showed that HLAB isolates of L. plantarum, L. acidipiscis and E. faecium were the predominant species found in table olives collected from the western part of Turkey. The selected strains which have high salt resistance, low pectinolytic and lipolytic activity are potentially good candidates as starter culture source in olive fermentations.

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          Author and article information

          Contributors
          gbasyigit@yahoo.com , gkilic@mehmetakif.edu.tr
          Journal
          J Food Sci Technol
          J Food Sci Technol
          Journal of Food Science and Technology
          Springer India (New Delhi )
          0022-1155
          0975-8402
          6 March 2019
          April 2019
          : 56
          : 4
          : 2027-2037
          Affiliations
          [1 ] ISNI 0000 0004 0527 3171, GRID grid.45978.37, Department of Food Engineering, Institute of Science and Technology, , Süleyman Demirel University, ; Isparta, Turkey
          [2 ] ISNI 0000 0004 0386 420X, GRID grid.411761.4, Department of Food Engineering, Faculty of Engineering Architecture, , Mehmet Akif Ersoy University, ; Istiklal Campus, 15030 Burdur, Turkey
          Article
          PMC6443818 PMC6443818 6443818 3679
          10.1007/s13197-019-03679-9
          6443818
          30996437
          © Association of Food Scientists & Technologists (India) 2019
          Funding
          Funded by: Mehmet Akif Ersoy University
          Award ID: BAP Commission under the project no of 0240-YL-14
          Award Recipient :
          Funded by: TUBITAK
          Award ID: 2210-National Scholarship Programme for MSc Students
          Award Recipient :
          Categories
          Original Article
          Custom metadata
          © Association of Food Scientists & Technologists (India) 2019

          NaCl, Halophilic lactic acid bacteria, Olive

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