Isolement des bactéries à caractères probiotiques de l’eau d’olives

Abstract

In this study, we tried to isolate, purify and identify native lactic acid bacteria from the traditional brine water of fermented olives. The isolation took place on a sample of green olives picked from the region of Sidi Lakhdar and prepared by ourselves. The isolation media were acidified MRS, MRS at pH 6.5. The study of phenotypic, biochemical, physiological and technological characteristics was carried out by: growth at different temperatures: 15, 37 and 45 ° C, growth at pH 4.5 and 9, growth in the presence of NaCl: 2.5; 4 and 6.5%, fermentative route, production of exopolysaccharides, heat resistance, bile salt resistance and the presence of antimicrobial activity. Our results resulted in 14 isolates purified as lactic acid bacteria. The initial identification carried out suggests that they belong to the genera Enteroccocus sp (4/14) and Lactococcus sp (10/14). All these isolates showed a very good antimicrobial activity (0.8 to 1 cm by the most powerful strains) against pathogens responsible of foodborne illness and demonstrated good resistance to bile