Physico-chemical properties and the microflora of Moroccan black table olives

• Published in: Grasas y aceites (Sevilla) Vol. 43; no. 3; pp. 130 - 133
• Main Authors: Asehraou, A, Faid, M, Jana, M
• Format: Journal Article
• Language: English
• Published: Sevilla Consejo Superior de Investigaciones Científicas, Instituto de la Grasa 30.06.1992; Consejo Superior de Investigaciones Científicas
• Subjects: ACEITUNA; ANALISIS MICROBIOLOGICO; ANALYSE MICROBIOLOGIQUE; Biological and medical sciences; CHEMICOPHYSICAL PROPERTIES; ECHANTILLONNAGE; FLORA MICROBIANA; FLORE MICROBIENNE; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; MAROC; MARRUECOS; MICROBIAL FLORA; MICROBIOLOGICAL ANALYSIS; microflora; MOROCCO; MUESTREO; OLIVE; OLIVES; physico-chemical properties; PROPIEDADES FISICO-QUIMICAS; PROPRIETE PHYSICOCHIMIQUE; SAMPLING; table black olive; Morocco; Africa; Clostridium; Salmonella; Yeast; Clostridiales; Microflora; Bacillaceae; Coliforms; Olive; Bacillales; Clostridiaceae; Bacillus; Quality control; pH; Bacteria; Physicochemical properties; Enterobacteriaceae
• ISSN: 0017-3495; 1988-4214
• DOI: 10.3989/gya.1992.v43.i3.1164

Eleven samples of Moroccan black table olives were analyzed for their microflora and the physico-chemical factors. A survey of the most frequent microorganisms including standard plate count (SPC), counts of the indicator microorganisms (total and fecal coliforms and enterococci), staphylococci. Salmonella, sporeforming bacteria (Clostridium and Bacillus) and yeasts and molds 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 molds. 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 microflora charge of the black table olives.