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. 2014 Sep 3;5:467. doi: 10.3389/fmicb.2014.00467

FIGURE 4.

FIGURE 4

Changes in the LAB (A) and yeast (B) populations on olive surface through shelf life. Olives were spontaneously fermented and treated with heat (85°C during 5 min). Part of fruits were just packed after thermal treatment (F3), while others were fortified (F3-F) with L. pentosus TOMC-LAB2 strain at the moment of closing containers.