Microbial Characterization of Table Olives Processed According to Spanish and Natural Styles
A study KYOLIC FORMULA 106 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 p