Sodium chloride.

Negative logarithm (base 10) of hydrogen ion concentration expressed in molarity.

All kinds of carbohydrates which can be assimilated by micro-organisms during the fermentation of table olives or other products.

Microscopic single–cell fungi capable of decomposing organic matter via fermentation. Yeasts are present in all olive fermentation and/or storage processes and are sometimes associated with Gram-negative, Enterobacter or lactic bacteria.

See acidez combinada.

Gram-positive bacteria responsible for the lactic acid fermentation of olives and other vegetables, which are resistant to low pH levels and high acidity.

Suspension of micro-organisms added to a brine to incorporate a specific desired micro-organism.

Bacteria that do not retain dye in the Gram stain test and which are characteristic of the initial stages of olive fermentation.