摘要：In this study, the changes in chemical and microbiological composition of two olive varieties, Edincik and Gemlik, have been examined during fermentation at industrial scale. Prior to processing, olives have been thoroughly characterized. Then they were brined and the nature of fermentation has been investigated by taking samples at certain intervals. The most important characteristics of olives before processing were: Edincik variety was found to have relatively higher reducing sugar (5.94%) and moisture (59.53%) contents than that of Gemlik variety (4.45% reducing sugar and 43.18% moisture). Polyphenol concentrations of two varieties were 2.50% and 2.40%, respectively. During fermentation, reducing sugar and polyphenol contents were decreased in the fruit, while other constituents were slightly changed or remained almost unchanged. Reducing sugar decreased to the values of 0.98% and 0.65%, free acidities in brine were 0.41% and 0.35%, pH value of brine were 4.4 and 4.9 and salt content in the fruit reached to the final values of 7.4% and 6.9% for Edincik and Gemlik, respectively. While microflora of the raw samples was consisted mainly of Gram-negative, coliform bacteria and yeasts, during the fermentation of both varieties, yeasts were the dominating microorganisms.
