Research Article

Nonthermal Pasteurization of Fermented Green Table Olives by means of High Hydrostatic Pressure Processing

Figure 1

Changes in the population of the indigenous microbiota in brines at day 0 (dark blue) and day 7 (light blue) and in olives at day 0 (dark green) and day 7 (light green) without any HHP treatment. The detection limit of the enumeration method was 0 log CFU/mL for brines and 1 log CFU/g for olives. Data are mean values ± standard deviation of duplicate pouches analyzed from three different batches of olives.
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