Determination of Antimicrobial Activity and Some Metabolic Properties of Lactic Acid Bacteria Isolated from Table Fermented Olives (Olea europaea L.)

The olive (Olea europaea L.) is consumed extensively in the world and in our country; it has great value for nutrition. Today, the importance of the olive is increasing with the trend towards of natural food. In this study, the antimicrobial activity and some metabolic properties of lactic acid bacteria isolated from fermented commercial and home product olive samples produced in our country were determined. Fifty lactic acid bacteria were isolated from ten green table olives and 10 black table olives. The antimicrobial effect of these isolates was determined by the agar diffusion method and the sandwich overlay method. Effective isolates were identified and their lactic acid, hydrogen peroxide and proteolytic activities were determined. Six isolates had antimicrobial activity, from those SZ5 was identified as L. plantarum, DZ2 as E. facium, EZ8, BZ1, SZ1 and BZ4 isolates were identified as L. brevis. The pH range of lactic acid bacteria was 5.3 to 6.8 and the lactic acid levels ranged from 0.261 to 1.818 mg / mL. Amounts of proteolytic activity varied between 0.003-0.011 tirosine mg / mL and hydrogen peroxide levels varied between 0.218-0.96mg / mL. In conclusion, L. brevis SZ1, E. faecium DZ2 and L. brevis BZ1 isolates were identified as candidates for starter culture due to their ability to grow in high salt concentrations and low pH and their property to produce high lactic acid