Selection of Lactobacillus plantarum strains for their use as starter cultures in Algerian olive fermentations;Selección de cepas de Lactobacillus plantarum para su uso como cultivos iniciadores en la fermentación de aceitunas de Argelia

Grasas y Aceites

Volumn 60, Issue 1, 2009, Pages 82-88

  Mokhbi, Abdelouahab ^a   Kaid Harche, Meriem ^b   Lamri, Karima ^c   Rezki, Meriem ^c   Kacem, Mourad ^c  

^a UNIVERSITY OF MOSTAGANEM   (Algeria)

^b UNIVERSITÉ DES SCIENCES ET DE LA TECHNOLOGIE D ORAN MOHAMED BOUDIAF   (Algeria)

^c UNIVERSITY OF ORAN   (Algeria)

Author keywords

Antibiotics; Fermented olives; Lactobacillus plantarum; Starter cultures

Indexed keywords

ACIDIFICATION ACTIVITY; ANTIBIOTIC SUSCEPTIBILITIES; EXOPOLYSACCHARIDES; FERMENTED OLIVES; L. PLANTARUM; LACTOBACILLUS PLANTARUM; PROTEOLYTIC ACTIVITIES; STARTER CULTURES;

ACIDIFICATION; AMINO ACIDS; ANTIBIOTICS; LACTIC ACID; METABOLITES;

BACILLI;

LACTOBACILLUS PLANTARUM; OLEACEAE; OVIS ARIES;

EID: 63849189819     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.064408     Document Type: Article

References (32)

1. Ayad EHE, Nashat S, El-Sadek N, Metwaly H. and El-Soda M. 2004. Selection of wild lactic acid bacteria isolated from traditional Egyptian dairy products according to production and technological criteria. Food Microbiology, 21, 715-725.
2. Badis A, Guetarni D, Moussa-Boudjemaa B, Henni DE. 2004. Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties. Food Microbiology, 21, 343-349.
3. Coppola R, Succi M. Tremonte R Reale A, Salzano G. and Sorrentino E. 2005. Antibiotic susceptibility of L. rhamnosus strains isolated from Parmigiano Reggiano cheese. Lait, 85, 193-204.
4. Costilow RN, Fabian FW. 1953. Availabillity of essentiel vitamins and amino acids for L. plantarum in cucumber fermentations. Applied Microbiology, 1, 320-326.
5. Danielsen M. 2002. Characterization of the tetracycline resistance plasmid pMD5057 from Lactobacillus plantarum 5057 reveals a composite structure. Plasmid. 48, 98-103.
6. Danielsen M. and Wind A. 2003. Susceptability of Lactobacillus spp. to antimicrobial agents. International Journal of Food Microbiology 82, 1-11.
7. de Man JC, Rogosa M. and Sharpe EM. 1960. A medium for the cultivation of lactobacilli. Journal of Applied Bacteriology 23, 130-135.
8. Draser BS, Shiner M, McLeod GM. 1969. Studies on the intestinal flora. The bacterial flora of the gastrointestinal tract in healthy and achlorhydric persons. Gastroenterology, 56, 71-9.
9. Dunne C, O'Mahony L, Murphy L, Thornton G, Morrissey D, O'Halloran S, Feeney M, Flynn S, Fitzgerald G, Daly C, Kiely B, O'Sullivan GC, Shanahan F. and. Collins JK. 2001. In vitro selection criteria for probiotic bacteria of human origin: correlation with in vivo findings. American Journal of Clinical Nutrition 73 (suppl):386S-392S.
10. El-Naggar MYM. 2004, Comparative study of Probiotic cultures to control the growth of E. coli 0157:H7 and Salmonella tybhimurium. Biotechnology, 3, 173-180.
11. Halami PM, Chandrashekar A. and Nand K. 2000. Lactobacillus farciminis MD, a newer strain with potential for bacteriocin and antibiotic assay. Letters in Applied Microbiology. 30, 197-202.
12. Herreros MA, Sandoval H, González L, Castro JM, Fresno JM, Tornadijo ME. 2005. Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats' milk cheese) Food Microbiology 22, 455-459.
13. Holtsmark I, Vincent GH. and May Bente. 2008. Minireview: Bacteriocins from plant pathogenic bacteria. FEMS Microbiology Letter, 280, 1-7.
14. Hull ME. 1947. Studies of milk proteins. Colorimetric determination of the partial hydrolysis of the proteins in milk. Journal of Dairy Science, 30, 881.
15. International Dairy Federation (IDF) standard 149A. (1997). Levains lactiques de cultures de bacteries lactiques. Norme de composition. IDF Standard 149A. Brussels, Belgium.
16. Kacem M, Zadi-Karam H. and Karam N. 2004. Isolation of lactic acid bacteria for its possible use in the fermentation of green algerian olives. Grasas y Aceites 55, 385-393.
17. Kacem M, Zadi-Karam H. and Karam N. 2005. Detection and activity of plantaricin OL15, a bacteriocin produced by Lactobacillus plantarum isolated from Algerian fermented olives. Grasas y Aceites 56, 192-197.
18. Kacem M, Zadi-Karam H. and Karam N. 2006. Detection and characterization of a novel bacteriocin produced by Lactobacillus plantarum OL9 against Erwinia chrysanthemi strains Mu'tah Lil-Buhuth wad-Dirasat. Natural Applied Sciences Series (Jordan), 21, 159-171.
19. Kacem M. and Karam N. 2006. Microbiological study of naturally fermented Algerian green olives: isolation and identification of lactic acid bacteria and yeasts, and effects of brine solutions obtained at the end of olive fermentations on Lactobacillus plantarum growth. Grasas y Aceites, 57, 292-300.
20. Kacem M. 2007. Plasmid DNA studies in Lactobacillus plantarum strains isolated from olive fermentations: production of and immunity to plantaricin OL15 is associated to a 9.6 Kb plasmid (pOL15) Grasas y Aceites, 58, 136-141.
21. Kacem M. and Kaid-Harche M. 2008. Probiotic characteristics of Lactobacillus plantarum strains from traditional butter made from camel milk in arid regions (Sahara) of Algeria. Grasas y Aceites, 59, 216-222.
22. Lavermicocca P, Valerio F, Lonigro SL, De Angelis M, Morelli L, Callegari ML, Rizzello C G. and Visconti A. 2005. Study of adhesion and survival of lactobacilli and bifidobacteria on table olives with the aim of formulating a new probiotic food. Applied and Environmental Microbiology 71, 4233-4240.
23. Lavermicocca P, Valerio F, Lonigro SL, Baruzzi F, Morea M. and Gobbetti M. 2002. Olive fermentations using lactic acid bacteria isolated from olive phylloplane and olive brines, ActaHorticolturae 58, : 621 -624.
24. Leal-Sánchez MV, Jiménez-Díaz R, Maldonado-Barragán A, Garrido-Fernandez A, Ruiz-Barba JL, 2002. Optimization of bacteriocin production by batch fermentation of Lactobacillus plantarum LPCO10. Applied and Environmental Microbiology 68, 4465-4471.
25. Lombardi A, Dal Maistro L, De Dea P, Gatti M, Giraffa G, and Neviani E. 2002. A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from diary starter cultures and cheeses. Journal of Dairy Research, 69, 139-149.
26. NCCLS (National Committee for Clinical Laboratory Standards). (1999). NCCLS document M-100-S9. Performance Standards for antimicrobial susceptibility testing. 9 th. Information supplement. NCCLS: Wayne Pa.
27. Pryce JD. 1969. A modification of the barker-Summerson method for the determination of lactic acid. Analyst 94, 1151-1152.
28. Reynolds PE, 1989. Structure, biochemistry and mechanism of action of glycopeptide antibiotics. Europeen. Journal of Clinical and. Microbialolgy Infection. Diseasis 8, 943-950.
29. Ruiz-Barba JM, Piard JC. and Jiménez-Diáz R. 1991. Plasmid profiles and curing of plasmids in Lactobacillus plantarum strains isolated from green olive fermentation. Journal of Applied Bacteriology, 71, 417-421.
30. Salminen S, Wright A, Morelli L, Marteau R Brassart D, de Vos WM, Fonden R, Saxelin M., Collins, K., Mogensen, G., Birkeland, S-E., Mattila-Sandholm T. 1998. Demonstration of safety of probiotics, a review. International Journal of Food Microbiology 44, 93-106.
31. Schmidt JI, Tourneur C. and Lenoir J, 1994, Fonctions et choix des bactéries lactiques en technologie laitière, In: de Roissart, H. Luquet, F. M. (Eds). Bactéries lactiques, Vol., 2, Lorica Lavoiser, pp. 37-54.
32. Torriani S, Sottili U, Giorg A, Vescovo M. and Dellaglio F. 1988. Plasmid DNA and Antibiotic susceptibility in Lac tobacillus strains from human vagina. Microbiology-Aliments Nutrition 6, 63-68.