Four cultivars of olive, Kalamata, Marri, Zard and Fishmi, obtained from Roodbar city were treated with two methods, natural and controlled
fermentation with Lactobacillus plantarum as a starter culture at 25 :t 1 °C for 100 days. HPLC analysis experiments were conducted during the whole study. Individual sugar, sucrose, fructose and glucose was determined by HPLC. The results indIcated that glucose was significant (P
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