Figure 4.
Mean microbial growth [mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), yeast and moulds (YM)] in the presence of imidiacloprid (IMI), deltamethrin (DEL), and dimethoate (DIM) during different olive processing methods: natural black olives (NBO); natural black olives with L. plantarum 112 (NBO112); and natural black olives with L. plantarum 123 (NBO123).