Journal of Food Science and Technology

, Volume 56, Issue 4, pp 2027–2037 | Cite as

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

  • Seda Yalçınkaya
  • Gülden Başyiğit KılıçEmail author
Original Article


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) Lactobacillus plantarum, 20 (%27.39) Lactobacillus acidipiscis, 7 (%9.58) Enterococcus faecium, 2 (%2.73) Lactobacillus alimentarius, 1 (%1.36) Lactobacillus farciminis, 1 (%1.36) Lactobacillus namurensis. L. plantarum, L. alimentarius, L. farciminis and L. namurensis were able to tolerate 8% NaCl. Twenty-seven isolates showed lipolytic activity between 0.2 and 1.09 U ml−1. Thirty isolates had pectolytic activity as 3.24–5.29 U ml−1. A total of twelve L. acidipiscis, L. alimentarius, L. farciminis and L. plantarum strains showed positive decarboxylase activity by decarboxylating tyrosine. Results indicated that L. plantarum Z64A, Z64B, Z66A, Z83B, Z100A and L. acidipiscis 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 L. plantarum, L. acidipiscis and E. faecium 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.


Olive Halophilic lactic acid bacteria NaCl 



The present was supported by Mehmet Akif Ersoy University, BAP Commission under the project no of 0240-YL-14 and TUBITAK 2210-National Scholarship Programme for MSc Students.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Engineering, Institute of Science and TechnologySüleyman Demirel UniversityIspartaTurkey
  2. 2.Department of Food Engineering, Faculty of Engineering ArchitectureMehmet Akif Ersoy UniversityBurdurTurkey

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