Isolation, Identification and Diversity of Lactic Acid Bacteria from Fermented Olive Juice in Morocco

Wenjun LIU; Fei HAN; Di SHI; Chen LIU; Qing LIU; Lin GUO; Yu LI

doi:10.13386/j.issn1002-0306.2020070385

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 108-113. > DOI: 10.13386/j.issn1002-0306.2020070385

LIU Wenjun, HAN Fei, SHI Di, et al. Isolation, Identification and Diversity of Lactic Acid Bacteria from Fermented Olive Juice in Morocco[J]. Science and Technology of Food Industry, 2021, 42(9): 108−113. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070385.

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Isolation, Identification and Diversity of Lactic Acid Bacteria from Fermented Olive Juice in Morocco

Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China

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Received Date: July 29, 2020
Available Online: March 15, 2021

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Abstract

Abstract

In order to isolate and preserve lactic acid bacteria strains in naturally fermented foods and enrich the diversity information of lactic acid bacteria in naturally fermented foods, pure culture method and Metagenomics 16S rRNA gene sequencing technology were used to isolate, identify lactic acid bacteria and study their diversity in fermented olive juices collected from Morocco in this paper. The results showed that 52 strains of lactic acid bacteria were isolated and identified from 2 fermented olive juices samples, belonging to 3 genera and 4 species. Lactococcus lactis was the dominant strain in fermented olive juice, occupying 42.31% of the total isolates. The strains of Lactobacillus plantarum and Enterococcus were also isolated. Based on PacBio SMRT sequencing technology, bacteria in olive juice were classified into 5 phyla, 40 genera and 80 species. The dominated strains were also Lactococcus lactis, in addition, Lactobacillus plantarum and Lactobacillus casei were also detected.
- fermented olive juice,
- pure culture method,
- isolation and identification,
- PacBioSMRT,
- lactic acid bacteria

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