Grasas y Aceites, Vol 43, No 3 (1992)

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


https://doi.org/10.3989/gya.1992.v43.i3.1164

A. Asehraou
I.A.V. Hassan II Departement de Microbiologie Alimentaire et Biotechnologie. Rabat-lnstitut, Morocco

M. Faid
I.A.V. Hassan II Departement de Microbiologie Alimentaire et Biotechnologie. Rabat-lnstitut, Morocco

M. Jana
University Cadi ayad Faculté des Sciences. Marrakech, Morocco

Abstract


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.

Keywords


Microflora; Morocco; Physico-chemical properties; Table black olive

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