Bacteria in Olive Brine

Bacteria in Olive Brine

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Credit: SCIMAT/SCIENCE PHOTO LIBRARY

Caption: Microorganisms in the brine of pickled olives imported from Greece to North America are shown by SEM. Olives to be pickled are first treated with a 1.25-2% NaOH (sodium hydroxide) solution to remove part of oleuropein, a bitter principle in the olives. Some microorganism are destroyed by this treatment. Lactobacillus plantarum is sometimes added. Fermentation takes 6-18 months. The brine was filtered through a bacterial filter to isolate the microorganisms for scanning electron microscopy. Although the yeasts (not shown in this micrograph) survived without change, a great proportion of the bacteria (lactobacilli, leuconostocs, various cocci etc.) decayed as may be evident from their loss of integrity (holes in their cell walls). Enhanced SEM. Image width: 10.7 micrometers. Magnification: 9,345x if the image is printed 100 mm wide.

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Keywords: bacteria, bacterium, brine, color, enhanced, magnified, micrograph, microorganism, microscopic, pickled, pickling, scanning electron micrograph, scanning electron microscopy, sem

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