Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
A study on the microflora of table olives »Bella di Cerignola«, produced according to Spanish style and natural processing, is presented.The samples (olives and brines) were taken at different fermentation phases; olives, before treatments, were analyzed too.pH was monitored and microbial populations were assessed by standard plate count.Determin