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Figure 7-8. Fermentation of black olives. Panel A shows growth of total viable bacteria (□), lactic acid bacteria (□ O), Pseudomonas sp. (A), Enterobacteriaceae (V), and yeasts (O) during the fermentation of Greek-style black table olives. The decrease in pH is shown in Panel B. From Nychas et al., 2002.

Figure 7-8. Fermentation of black olives. Panel A shows growth of total viable bacteria (□), lactic acid bacteria (□ O), Pseudomonas sp. (A), Enterobacteriaceae (V), and yeasts (O) during the fermentation of Greek-style black table olives. The decrease in pH is shown in Panel B. From Nychas et al., 2002.

decreases, as the black color increases. Ionic iron can form complexes with the oxidized phenols; thus, iron salts are usually added to these olives to fix the color and prevent fading.

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