Probiotic potential of Lactobacillus strains isolated from Iranian traditional pickled garlic and using them in fermented olive
In this study, the dominant lactic acid bacteria (LAB) in pickled garlic was identified by biochemical tests and PCR technique. The LAB was used as the starter culture in the fermented olive, in order to produce the fermented olive with probiotic potential, longer shelf life and faster fermentation process. To determine the probiotic potential of the isolates, confirmatory tests were performed. Based on the BLAST results, five isolates of Lactobacillus plantarum, two isolates of Pediococcus ethanolidurans and one isolate of Lactobacillus brevis were identified. The LAB strains isolated in this study had the survive ability at pH 2.5 and antimicrobial activity on some pathogens, grow in the medium containing 0.3% bile salt, were sensitive to antibiotics, and without hemolytic activity, and therefore recognized as probiotic. The treatments with the starter culture of L. plantarum had the lowest pH and the highest lactic acid content. In the sensory evaluation, these treatments had higher desirability and were significantly differ from the control.
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