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dc.contributor.advisorPapaefthimiou, Dimitraen_US
dc.contributor.authorSengjuler, Dzaneren_US
dc.contributor.otherAdamidis, Tryfonen_US
dc.descriptionIncludes bibliographical references and illustrations.en_US
dc.descriptionA dissertation presented to the Perrotis College and Cardiff Metropolitan University in partial fulfillment of the requirements for the Degree of Bachelor of Science with Honors in Food Science and Technology.en_US
dc.description.abstractPresence 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.en_US
dc.formatSpiral bindingen_US
dc.format.extent55 pagesen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.subjectGreen table olivesen_US
dc.subjectLipolytic activityen_US
dc.subjectProbiotic yeasten_US
dc.subjectAcid resistanceen_US
dc.subjectCatalase testen_US
dc.subject.lcshProbiotics - Health aspectsen_US
dc.subject.lcshDissertations, Academicen_US
dc.subject.otherFood science and technology. Perrotis Collegeen_US
dc.subject.otherPerrotis College - Dissertations - 2016en_US
dc.titleBiochemical methods in identification of potential probiotic microorganism presence in fermented green table olivesen_US
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