Biochemical methods in identification of potential probiotic microorganism presence in fermented green table olives

Abstract

Presence of potential probiotic bacteria and yeast in green Halkidiki fermented olives were investigated, and biochemical test were applied in order to observe the microorganism behavior under certain conditions. Collected cells from both the olive drupes and brine were tested for their acid, and catalase resistance, and lipolytics activity. In addition cells were morphologically identified and found to be yeast cells. Growth of the microorganisms was measured by cell density, or otherwise known as optical density at pH ranging from 1.5-3.0 and changes were observed from 0min-2440min. It was observed that these yeast cells was capable of persisting in pH 3.0 for a longer time, but a significant growth was also seen in pH 1.5. Moreover, conducted catalase test was negative, while lipolytic activity for the yeasts was positive, indicating the potential probiotic properties.