A STUDY OF THE FERMENTATION OF GREEN OLIVES

ASEHRAOU  A. AND   FAID  M.

ABSTRACT

 Alkali treated green olives were fermented in a 50 cm deep and 15  cm wide plastic column. The olives were sampled during 168 days for the microbiological determinations including undesirable microorganisms and those responsible of the fermentation and physico-chemical characteristics of the brine pH, Acidity, reducing sugar content and sodium chloride. The results showed that the SPC and coliforms decreased significantly after 15 days of fermentation. Lactic acid bacteria (LAB) counts increased during the second phase of the fermentation. LAB species involved in the fermentation were represented mainly by L. plantarum, L. brevis, Leuconostoc mesenteroides and Pediococcus sp. The olives were edible after 168 days.