Evaluating the effect of salt percentage, pH and storage temperature on survival of Lactobacillus plantarum and Lactobacillus brevis probiotic bacteria and qualitative properties of fermented olive by response surface methodology

The aim of this study was to evaluate the survival of Lactobacillus plantarum and Lactobacillus brevis probiotic bacteria and also investigating the qualitative characteristics of fermented olive, under influence of salt percentage (2-10), pH (3-4.5) and preservation temperature (4-37 oC), by response surface methodology for determination the optimum level of mentioned treatments in processing of probiotic fermented olive with high acceptability. After implementation of these treatments, significant effect (P