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Appl. Environ. Microbiol., Apr 1995, 1294-1297, Vol 61, No. 4
Copyright © 1995, American Society for Microbiology

Availability of Essential B-Group Vitamins to Lactobacillus plantarum in Green Olive Fermentation Brines

JL Ruiz-Barba and R Jimenez-Diaz
Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Departamento de Biotecnologia de Alimentos, 41012 Seville, Spain

The availability throughout the traditional Spanish-style green olive fermentation of four vitamins that are essential for the growth of Lactobacillus plantarum was studied. It was found that nicotinic and pantothenic acids, biotin, and vitamin B(inf6) were available in the fermentation brines within the first few days of the process, and their levels throughout the fermentative process were well above those required by L. plantarum to grow at its maximum growth rate. In laboratory medium, various yeast strains isolated from the fermentations were found to produce these vitamins in amounts several times that required by L. plantarum. This finding suggests that some yeast species might play a role in encouraging the growth of L. plantarum in Spanish-style green olive fermentation.