This study aims at designing a lactic starter for caper fermentation isolated from Tunisian fermented vegetables to improve the process and produce consistent and high-quality product. In this study, the lactic starter was isolated by exploring the lactic acid bacteria (LAB) of Tunisian artisanal fermented vegetables. Identification was carried out by partial 16S rRNA gene sequencing. Screening was based on salt tolerance and antagonistic activities against Escherichia coli ATCC 10536 and Enterococcus faecalis ATCC 10541. Caper fermentation was optimized through a full factorial experimental design (23), by exploring three factors: starter inoculum size, NaCl concentration, and acetate content. Differences in pH values, Total aerobic mesophilic bacteria and LAB counts between the beginning and end of fermentation are selected as responses and corresponding regression coefficients were calculated. The lactic microbiota is mainly represented by Lactobacillus plantarum group. Based on salt tolerance and antimicrobial activity, the strain Lactobacillus plantarum F3 was selected as starter for caper fermentation. The effect of NaCl concentration, acetate content, and inoculum size on acidity, total aerobic mesophilic bacteria count, and LAB count after 1 week and 1 month of caper fermentation was studied. Depending on the fermentation time, either 1 week or 1 month, the initial conditions should comprise 0% acetate, 108 CFU/mL inoculum, and 5% NaCl for 1 week against 5% acetate, 107 CFU/mL inoculum, and 10% NaCl for 1 month lasting caper fermentation. A protocol for caper fermentation was set up ensuring hygienic quality and LAB viability. Lb. plantarum F3 was selected as lactic starter for caper fermentation, and initial fermentation conditions were optimized through a full factorial design. This work has shown loss in LAB viability after 1 week of fermentation. Based on results obtained, an optimized fermentation protocol was set up. This protocol ensures LAB survival and high hygienic quality of the product.

中文翻译：

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从突尼斯发酵蔬菜中筛选乳酸发酵剂，并通过实验因子设计改进刺山柑（Capparis spinosa）发酵的应用。

这项研究的目的是设计一种从突尼斯发酵蔬菜中分离出来的用于雀跃发酵的乳酸发酵剂，以改善工艺并生产出一致且高质量的产品。在这项研究中，通过研究突尼斯手工发酵蔬菜的乳酸菌（LAB）分离了乳酸发酵剂。通过部分16S rRNA基因测序进行鉴定。筛选基于对大肠杆菌ATCC 10536和粪肠球菌ATCC 10541的耐盐性和拮抗活性。通过探索三个因素：发酵剂接种量，NaCl浓度和乙酸盐含量，通过完整的因子试验设计优化了雀跃发酵（23）。pH值的差异，选择发酵开始和结束之间的总需氧中温细菌和LAB计数作为响应，并计算相应的回归系数。乳酸菌群主要以植物乳杆菌组为代表。基于耐盐性和抗微生物活性，选择植物乳杆菌F3菌株作为刺山柑发酵的起始剂。研究了刺山柑发酵1周和1个月后，NaCl浓度，乙酸盐含量和接种量对酸度，总好氧嗜温菌计数和LAB计数的影响。根据发酵时间（1周或1个月），初始条件应包括0％乙酸盐，108 CFU / mL接种物和5％NaCl 1周，而5％乙酸盐，107 CFU / mL接种物和10％NaCl持续1个月的刺山柑发酵。建立了用于雀跃发酵的方案，以确保卫生质量和LAB活力。磅。选择plantarum F3作为刺山柑发酵的乳酸发酵剂，并通过全因子设计优化了初始发酵条件。这项工作显示了发酵1周后LAB活力的损失。基于获得的结果，建立了优化的发酵方案。该协议可确保LAB存活率和产品的高卫生质量。