TECHNOLOGICAL PROPERTIES OF POTENTIAL PROBIOTIC LACTOBACILLUS STRAINS ISOLATED FROM TRADITIONAL FERMENTING GREEN OLIVE
Houssam Abouloifa, Yahya Rokni, Reda Bellaouchi, Ismail Hasnaoui, Sara Gaamouche, Nabil Ghabbour, Jabir Chaoui, Milena Brasca, Salwa Karboune, Riadh Ben Salah, Ennouamane Saalaoui, Abdeslam Asehraou
Abstract
The aim of the present study was to evaluate some technological properties and potential probiotic of 14 Lactobacillus strains isolated from brines of natural fermenting Moroccan Picholine green olive. The brine samples, collected from industrial environments, were analyzed for their Physico-chemical and microbiological properties. The Lactobacillus strains were characterized for their technological and physiological properties. The results obtained showed that the olive brines have an average pH of 4.32, an acidity of 0.61% and chloride contents of 6.42%. LAB and yeasts are the most dominant microorganisms in olive brine samples. The selected Lactobacillus (14 strains) showed low resistance to pH 2 and high resistance to bile salts (up to 2%), with values ranges from 1.98%-4.70% and 63.12%-86.48%, respectively. All the Lactobacillus strains displayed high levels of acidification and can produce β-glucosidase, protease, and cellulase in large amounts. The diacetyl production is detected in five Lactobacillus strains.