Fermented Olive: Microflora and Probiotic Properties


Şengün İ. , Yahşi Y.

10 th Probiotics, Prebiotics & New Foods, Nutraceuticals and Botanicals for Nutrition & Human and Microbiota Health, Rome, İtalya, 8 - 10 Eylül 2019, ss.139

  • Basıldığı Şehir: Rome
  • Basıldığı Ülke: İtalya
  • Sayfa Sayıları: ss.139

Özet

Olive, which is a member of the Olesea family (Olea europaea L.) maintains its significance for thousands of years. The most important producers are Spain, Greece, Italy, Turkey, Egypt, Algeria and Morocco. Natural fermentation is the most common production techniques of table olives. Microorganisms isolated from olive and brine mostly include Enterobacteriaceae spp., Clostridium spp., Pseudomonas spp., Staphylococcus spp., lactic acid bacteria, yeasts and rarely molds. During olive fermentation, lactic acid bacteria decrease pH value of the medium by producing lactic acid, which provides microbiological quality and safety of the product by preventing growth of spoilage and pathogen microorganisms. Lactobacillus plantarum and Lb. pentosus are among lactic acid bacteria that are dominant species in olive fermentation. Additionally, Lb. brevis, Lb. casei, Lb. coryniformis, Lb. mali, Lb. paracasei, Lb. paraplantarum, Lb. rhamnosus, Lb. vaccinostercus, Leuconostoc mesenteroides, Leu. pseudomesenteroides, Lactococcus lactis, Enterococcus casseliflavus, E. italicu, Weissella cibaria, W. paramesenteroides could take a part in the fermentation, depending on geographical location, variety of olive and production method. Although, olive fermentation is carried out by lactic acid bacteria, 4-6 log CFU/mL yeast population also exist in the media during whole process. Most often species isolated from different olive varieties include Candida, Pichia, Saccharomyces and rarely Debaryomyces, Issatchenkia, Zygotorulaspora and Wickerhamomyces. Previous studies showed that microflora of fermented olive have probiotic properties. Hence, this product could be accepted as probiotic foods.