摘要：In the present study, microbiological analyses of black table olive brine from Ankara markets were done. Black table olive brine samples obtained from a total of 16 different local markets and were collected into sterile jars, labelled and brought to the laboratory. Decimal dilutions of the brine samples were inoculated on suitable media and were incubated. According to the number of colonies after the incubation, levels of lactic acid bacteria in samples were found between 8.1 x 101 - 9.1 x 105 cfu /ml; levels of total aerobic mesophilic bacteria were found between 4.3 x 101 - 5.1 x 105 cfu /ml; levels of yeast and mould were found between 3.3 x 101 - 1.6 x 105 cfu /ml. Coliform bacteria were detected only in one sample (2.9 x 101 cfu /ml). pH , salt concentration (%) and lactic acid concentration (mol/L) of the samples were found in the ranges of 3.12 - 5.15; 5.3 - 17 and 0.27 - 1.36, respectively.
