Yalçınkaya Seda, Kılıç Gülden Başyiğit
1Department of Food Engineering, Institute of Science and Technology, Süleyman Demirel University, Isparta, Turkey.
2Department of Food Engineering, Faculty of Engineering Architecture, Mehmet Akif Ersoy University, Istiklal Campus, 15030 Burdur, Turkey.
J Food Sci Technol. 2019 Apr;56(4):2027-2037. doi: 10.1007/s13197-019-03679-9. Epub 2019 Mar 6.
Isolation, identification and technological properties of halophilic lactic acid bacteria (HLAB) from olive samples which were collected from different places in Turkey were examined in the present work. According to the genetic analysis of the isolates, it was determined that 42 (%57.53) 20 (%27.39) 7 (%9.58) 2 (%2.73) 1 (%1.36) , 1 (%1.36) . and were able to tolerate 8% NaCl. Twenty-seven isolates showed lipolytic activity between 0.2 and 1.09 U ml. Thirty isolates had pectolytic activity as 3.24-5.29 U ml. A total of twelve , and strains showed positive decarboxylase activity by decarboxylating tyrosine. Results indicated that Z64A, Z64B, Z66A, Z83B, Z100A and Z112D showed high salt resistance, no biogenic amine production, low pectinolytic and low lipolytic activity. HLAB are dominant bacteria in the fermented foods containing high levels of salt. There are no many studies about the presence of HLAB in table olives and their technological properties. The present work showed that HLAB isolates of and were the predominant species found in table olives collected from the western part of Turkey. The selected strains which have high salt resistance, low pectinolytic and lipolytic activity are potentially good candidates as starter culture source in olive fermentations.
本研究对从土耳其不同地区采集的橄榄样品中的嗜盐乳酸菌（HLAB）进行了分离、鉴定及工艺特性研究。根据分离株的基因分析，确定有42株（57.53%）、20株（27.39%）、7株（9.58%）、2株（2.73%）、1株（1.36%）和1株（1.36%）能够耐受8%的氯化钠。27株分离株的脂肪酶活性在0.2至1.09 U/ml之间。30株分离株的果胶酶活性为3.24 - 5.29 U/ml。共有12株、和菌株通过使酪氨酸脱羧表现出阳性脱羧酶活性。结果表明，Z64A、Z64B、Z66A、Z83B、Z100A和Z112D表现出高耐盐性、不产生生物胺、低果胶酶活性和低脂肪酶活性。嗜盐乳酸菌是高盐发酵食品中的优势菌。关于食用橄榄中嗜盐乳酸菌的存在及其工艺特性的研究并不多。本研究表明，和的嗜盐乳酸菌分离株是从土耳其西部采集的食用橄榄中发现的主要菌种。所筛选出的具有高耐盐性、低果胶酶活性和低脂肪酶活性的菌株有可能成为橄榄发酵中优良的发酵剂来源。
