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The effect of different lactic acid bacteria cultures on the physicochemical and microbiological characteristics of brined black olives of Gemlik cultivar at low fermentation temperature was studied. Fermentation was carried out according to the traditional Gemlik method with modifications like low salt concentration and lactic starter addition. The brines with 7% salt concentration were inoculated with lactic acid bacteria (Lactobacillus brevis, Leuconostoc cremoris and L. paramesenteroides), which were previously isolated from olive fruits at low temperatures and a commercial strain of Lb. plantarum. Fermentation procedures were carried out at controlled temperatures (between 10-12C). Lactic acid bacteria survival was accompanied by yeast development, no Pseudomonas and Enterobacter species were detected in all treatments during fermentation. The highest total titratable acidity, lowest pH and least yeast growth were determined at the brines and fermentation products, which were inoculated with L. cremoris. PRACTICAL APPLICATIONSThe use of suitable starter cultures is necessary to improve the microbiological control of the naturally black table olive process, help to standardize the fermentation, increase the lactic acid yield and accordingly provide the production of olives with high quality. The requirements mentioned for starter cultures include a rapid and predominant growth, homofermentative metabo-1 Corresponding

Abstract-The objective of the present laboratory scale experiment was to assess utilization of cheese whey by Saprolegnia diclina IMI 318623 for biomass and lipid production. Current interest in single cell oils (SCOs) accumulated by oleaginous fungi centers around the ability of these microorganisms to convert agro-industrial surpluses and residues into lipids as potential alternative to edible plant and/or animal lipids, lipids containing polyunsaturated fatty acids (PUFAs) or biodiesel. The results indicated that Saprolegnia diclina can utilize whey for biomass and lipid accumulation, however, cannot adequately synthesize long chain PUFAs probably due to depletion of specific 3 fatty acid desaturases and elongases.

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