Isolation of Lactic Acid Bacteria from Naturally Fermented Algerian Olives

Abstract

Twenty-two isolates of lactic acid bacteria isolated from the spontaneous fermentation of olives were identified on the basis of the phenotypic criteria. Eleven of them were identified as Lactobacillus plantarum which was followed by 4 Lactococcus lactis ssp. lactis and 7 Enterococcus spp. Cell free supernatant of Lactobacillus plantarum OL9 was active against Lactobacillus, Enterococcus, Propionibacterium and Erwinia (of spoilage significance). The antibacterial activity was attributed to bacteriocin like substances.