Isolation, identification and determination of technological properties of the halophilic lactic acid bacteria isolated from table olives.

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.