Isolation and Characterization of Lactobacillus crispatus, Lactococcus lactis, and Carnobacterium divergens as Potential Probiotic Bacteria from Fermented Black and Green Olives (Olea europaea): An Exploratory Study

Table 2

Identification of probiotic bacteria isolated from black and green olives.

Strains

Morphology

Biochemical tests

Aerobic condition

Anaerobic condition

Staining

Shape

S F

Cat

M R

V P

I P

S C

Growth

A P

Growth

A P

Lactobacillus crispatus MB417

+

Bacilli

—

—

+w

—

—

—

++

+

++

+

Lactococcus lactis MB418

+

Cocci

—

—

—

+w

—

—

++

+

++

+

Carnobacterium divergens MB421

+

Bacilli

—

—

+w

+w

—

—

++

+

++

+

+Gram positive: S F: spore formatio; Cat: catalase production; M R: methyl red; V P: Voges-Proskauer; I P: indole production; S C: Simmon’s citrate; A P: acid production.