Determination of antagonistic starter cultures for pickle and olive fermentation processes

Ahmet Hilmi Çon and Nihat Karasu
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Ahmet Hilmi Çon: Food Engineering Department, Engineering College, Pamukkale university, Denizli, turkey
Nihat Karasu: Food Engineering Department, Engineering College, Pamukkale university, Denizli, turkey

Czech Journal of Food Sciences, 2009, vol. 27, issue 3, 185-193

Abstract: In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickle and 16 olive samples collected from the province of the west part of Turkey were analysed. Subsequently, lactic acid bacteria strains producing bacteriocin-like metabolites were isolated and identified. From 86 samples, 16 isolates were chosen, depending on their partial antimicrobial activity against at least one selected indicator. 13 out of this 16 isolates were identified as Lactobacillus plantarum whereas 3 of them proved to be Lactobacillus pentosus. Moreover, all the relevant isolates were found to be potent acid producers. All these results obviously suggest that the isolated Lactobacillus plantarum 9 and 25 were appropriate for them to be proposed as starter cultures in fermented pickle and olive production.

Keywords: pickle; olive; Lactobacillus; antimicrobial activity (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:86-2008-cjfs

DOI: 10.17221/86/2008-CJFS

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