| | ARTICLES | Am. J. innov. res. appl. sci. Volume 2, Issue 1, Pages 1-36 (January 2016)
| Research Article
Candida Guilliermondii AND Lactobacillus Amylovorus AS A STARTER CULTURE FOR FERMENTED OLIVES: ISOLATION AND APPLICATION
| Latifa Bousmaha | Mohammed El yachioui | and | Mohammed Ouhssine | . Am. J. innov. res. appl. sci.. 2016; 2(1):10-15.
| PDF FULL TEXT | |Received | 21 December 2015| |Accepted | 27 December 2015| |Published | 20 January 2016|
This article is made freely available as part of this journal's Open Access: | Latifa ManuscriptRef.1-AJIRAS071215 |
1. Université Ibn Tofail | Faculté des sciences | Laboratoire de biotechnologie microbienne | Bp133, 14000 | Kenitra | MAROC |
Authors Copyright © 2015: |Latifa Bousmaha1| Mohammed El yachioui1| and | Mohammed Ouhssine1|
American Journal of Innovative Research & Applied Sciences
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American Journal of innovative
Research & Applied Sciences
ISSN 2429-5396 (Online)
Background: Table olives are the most important fermented vegetables because of their worldwide economic importance. The process of natural lactic fermentation of green olives is too long and usually associated with several types of olive deteriorations. Objectives: The aim of the study was to establish a controlled process for the fermentation of olives. The main purpose was also the selection of a starter culture for industrial application. Methods: Evaluation of spontaneous fermentation of some plant material at different concentrations of salt provides an interesting starter culture. This paper describes the spontaneous fermentation of olives at different concentrations of salt and attempts to replace the natural fermentation with fermentation conducted with a very small and suitable inoculum at 10% of salt. A novel starter culture consisting of two strains was successfully used in green olive fermentations. Both strains were previously isolated and characterized attending to their acid production, among other characteristics. Results: The results of this study showed that the Controlled fermentation allowed us to reduce the time of fermentation; decline in pH to reach 4.3 was achieved in the first 10 days and 3.5 at the end of the process. Similarly the contents of organic acids increased rapidly in the first 10 days of fermentation to give values higher than 1.3 at the end of the process. Conclusions: Final pH values and acid development suggested that this selected starter culture may be added to accelerate the fermentation process and to improve the microbiological control of the process. Fermentations using Candida guilliermondii and Lactobacillus amylovorus for the first time as a starter culture strains allowed us to obtain stable products for minimally six months.
Keywords : traditional fermentation, microbial inoculum, Controlled fermentation, food safety.