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4 lactobacillus plantarum, strains isolated from natural olive fermentation, was used as a starter culture for aerated olive (Manzanilla green olive) fermentation. Lactic acid bacteria are essential microorganisms in green olive fermentation. Inoculation with a starter culture of lactobacillus plantaru 5 – 7days after brining could standardize olive proccessing. This lactobacillus plantarum must isolated from olive fermentation that is tolerated to high levels of lactic and acetic acids and high level Nacl concentration and also oleuropein 1%. Fermentation took place in 4 glass baril (15 L) with 7 kg of olives and 7 L of brine. Baril 1,baril 2  that were treated with 8% salt and 0.1% acetic acid. Baril 3,baril 4  that were treated with 6% salt and 0.3% acetic acid. Inoculation took place in 5 days after brining for baril 2,4. Aerated condition for barils were supplied with aeration column for approximately 190 days and incubated in 28°C. The samples (olives and brines) were taken at different  fermentation phases. Physical and chemical analyses of olive during the fermentation were including salt, protein, fat, acidity, moisture,ash and in brine olive were including acidity, salt, reducing sugar, pH. In this research, the use of suitable lactobacillus plantarum starter cultures has the potential to improve the microbiological control of process, increase the lactic acid yield and, accordingly, increasing acidity in brine olive and provide the production of natural fermented green olives of consistently high quality. Thus use of inoculation lactic acid bacteria can applied as a new technology during the olive fermentation.

Keywords: Lactic acid bacteria, Key word: lactobacillus plantarum, olive fermentation

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