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 wasn̓ t any microbiological growth in
both of them through 8 months.
