Table 2 Average yeast and mould counts along the fermentation in three different conditions. Values are mean log (CFU/ml).

From: Early production of table olives at a mid-7th millennium BP submerged site off the Carmel coast (Israel)

 

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

Back to article page