تاثير بعض طرائق الحفظ والتخزين على الحمولة الميكروبيولوجية لبراعم القبّار الزهرية (Capparis spinosa L.)

Flower buds of capers were processed by some common methods as pickling, salting, and other uncommon like freezing with and without blanching and canning. The results showed that there was no microbiological growth in all methods since the fourth month of storage. Best growth for lactobacillus bacteria was in 5% brine (8.2 × 106) and then in 8% brine (1.2 × 106)CFU.g-1 . while there wasn’t any growth of this bacteria by using other methods like using high concentration of salt 23%. On other hand, the results showed that this bacteria existed in small account (1.4 × 102) and (1.1 × 102) CFU.g-1 after a week in brine 16% and the freezed sample respectively. There was no statistical difference between the two storage solutions as there wasn̓t any microbiological growth in both of them through 8 months.