PRESERVATION IN BRINE OF GREEN OR TURNING COLOR OLIVES

Preservation of olives in brine, without sodium hidroxide treatment, l eads to a fermentative process, which characteristics are diverse. The growth of microorganisms depends on the raw material (cultivars), mic roflora adhered to the exterior olive surface, and physico-chemical co nditions. The presence of yeasts is always observed, although only a f ew species are systematically found. Lactic acid bacteria (cocci and l actobacilli) depends on the cultivar and the NaCl concentration (a lev el over 8% is inhibitory for them). The presence of Gram-negative bact eria and other spoiling germs are effectively prevented by the initial correction of brines with acetic acid up to a pH level of aprox. 4.2. Preservation by high concentrations of acetic, lactic or both acids p revents the growth of practically any microorganism. When preservation is carried set by the aerobic system, shrivelling of fruits is avoide d in send sensitive cultivars.