Microbiological quality of Daunia table olives processed in a small scale factory

摘要

This study focused on the evaluation of microbiological quality of table olives purchased in Apulia, from a small scale factory: the producer did not perform a preliminary washing step on the raw maferial and after the treatment with NaOH solution (for Spanish style treated olives). The samples were purchased after 30 days of fermentation from four different varieties: Bella di Cerignola, Peranzana, Leccino and Macellaro. On fhe basis of CBT, LAB and yeast counfs, pH and salt concentrafion Bella di Cerignola samples were classified info fhree groups: acceptable, potential spoiling and incoming spoiling. The results obtained show that lactic acid microflora affects only partially acidification of brines. Moreover, pH decrease does nof seem fo affectgrowth of staphylococci.