Characterization of Antibacterial Lactic Acid Bacteria Isolated from Moroccan Fermented Olives.

Kaoutar El-Issaoui¹, Sanae Zinebi¹, Jamal Abrini¹, Rajae Zahli¹, Nadia Amajoud^1,2, Nadia Skali Senhaji¹ and El-Ouardy Khay¹

¹Laboratory of Biology and Health. Department of Biology. Faculty of Sciences. BP: 2121. Abdelmalek Essaadi University, Tetouan (93002). Morocco.

^1,2Laboratory of bacteriological analysis of water and foodstuffs of the urban commune of Tetouan, Faculty of Sciences M'hannech 2 (93002) Tetouan. Morocco.

Corresponding Author E-mail: issaoui.kaoutar@hotmail.fr

DOI : http://dx.doi.org/10.13005/bbra/2575

ABSTRACT: The research for antibacterial activities of lactic acid bacteria isolated from Moroccan table olives, revealed 15 bacterial strains having an inhibitory activity against pathogenic germs: Listeria monocytogenes, Listeria innocua and Staphylococcus aureus; as well as Gram-negative germs, such as Escherichia coli, Klebsiella pneumoniae, Proteus mirabilis and others. From 127 samples of table olives, 143 bacterial strains with antibacterial effect were isolated by the double layer method, 15 strains were retained. All are Gram positive, catalase negative and non-sporulating. Cocci constitute 66.33% of the total effective. The remaining 33.33% are represented by bacilli/Ovoid. The lactic acid bacteria retained have a greater inhibitory effect against Gram positive and Gram negative bacteria. Listeria monocytogenes CECT 4032 and Staphylococcus aureus MBLA were inhibited by all the lactic strains studied. The smallest inhibition zones were recorded for the two isolates LB₁₅ and LB₉₆ against E. coli 87739, with diameter less than 10 mm.

KEYWORDS: Antibacterial Activity Bacteriocins; Lactic Acid Bacteria;Tables Olives;

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