3.2.2. Microbiological Parameters

All samples were evaluated for mesophilic aerobic, yeast, moulds and lactic bacteria count. The results detected in all samples were below quantification limits (<1 cfu/mL, data not shown) for 45 days, accordance with that reported also by Martillanes et al. [29]. Probably, the pH conditions of the mayonnaise samples prevented the growth of food spoilage microorganisms [10], acting as an antimicrobial agent.
