FIGURE 3.

Evolution of the yeast (upper) and lactic acid bacteria (lower) populations during fermentation in the diverse treatments. Error bars denote standard deviation calculated from duplicate fermentation vessels. CA-C, cured control; CA-H, heat-shocked cured olives; FG-C, refrigerated fresh green control; FG-H, heat-shocked refrigerated fresh green olives; TA-C, control of traditional olives; and TA-H, heat-shocked traditional olives. All treatments were applied to the Aloreña de Malaga cultivar.