PHYSICO-CHEMICAL PROPERTIES AND THE MICROFLORA OF MOROCCAN BLACK TABLE OLIVES

 A. ASEHRAOU  M. FAID and M. JANA

ABSTRACT

Eleven samples et Moroccan black table olives were analyzed for their microflora and their physico-chemical factors. A survey et the most frequent microorganisms including standard plate count (SPS), counts of their indicator micro-organisms total and fecal coliforms and enterococci, staphylococci. Salrnonella, sporeforming bacteria (Clostridiurn and Bacillus) and yeasts and moulds was determined. The physico-chemical factors grouped pH, aw, NaCl concentration and the ADV (Acid degree value) of the fatty matter. Results reported hereby showed a low microbial load except for the yeasts and moulds. The values found for the physico-chemical factors (low for the pH and the aw and high for the ADV and salt content would suggest an inhibitory effect on the initial microbiota charge of me black table olives.