Table 2.

Average yeast and mould counts along the fermentation in three different conditions. Values are mean log (CFU/ml).

	Sample	Time 0	After 34 days	After 42 days	After 112 days
Uncut olives	Tap water + 11% NaCl	1 >	4.47 ± 0.01	5.6 ± 0.1	4.2 ± 0.5
	Seawater	1 >	4.9 ± 0.2	4.91 ± 0.09	4.0 ± 0.2
	Seawater + 8% sea salt	1 >	6.0 ± 0.5	6.5 ± 0.2	6.2 ± 0.5
Cut olives	Tap water + 11% NaCl	1 >	4.7 ± 0.01	5.6 ± 0.2	4.9 ± 0.6
	Seawater	1 >	4.9 ± 0.6	5.2 ± 0.9	4.1 ± 0.1
	Seawater + 8% sea salt	1 >	2.4 ± 0.5	4.8 ± 0.8	4.6 ± 0.5