LACTIC-ACID BACTERIA IN TABLE-OLIVE FERME NTATIONS

The paper reviews the characteristics for the lactic acid bacteria (LA B) growth in the three main table olive types in the international tra de. The only typical spontaneous lactic process is that followed in th e Spanish-style green olives. The growth of LAB throughout storage in brine of ripe olives and fermentation of naturally ripe (black) olives depends on various factors such as olive cultivars, sodium chloride c oncentration, initial pH correction, etc. The knowledge of the spontan eous growth conditions is essential for a better microbiological contr ol and the efficient use of starter cultures in these fermentations.