Microbiological Properties Research Articles

Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages

Dry-fermented sausages, particularly traditional varieties like Sokobanja sausage from Serbia, are highly valued for their unique sensory attributes. This study aimed to evaluate the effects of adding starter cultures (lactic acid bacteria, LAB, and coagulase-negative staphylococci, CNS) and organic sunflower honey (at concentrations of 0.2% and 0.4%) on the physicochemical, microbiological, and sensory properties of Sokobanja sausage. The primary objective was to enhance the sausage’s quality while accelerating the ripening process. The methodology involved enriching the sausage mixture with starter cultures and honey, followed by sensory evaluation, microbiological analyses, and physicochemical measurements over a 28-day ripening period. Results showed that the addition of starter cultures and 0.2% honey significantly improved texture parameters such as hardness, cohesiveness, and chewiness compared to the control. Consumer acceptance was also high for these sausages. Microbiological analysis revealed that honey supported the growth of LAB and CNS, which facilitated lactic acid production and resulted in a rapid decline in undesirable microorganisms, such as enterobacteria, yeasts, and molds, particularly after 7–14 days. This led to a reduction in pH and an accelerated ripening process, typically lasting 25–28 days. The findings suggest that incorporating starter cultures and sunflower honey enhances both the functional and sensory properties of Sokobanja sausage, offering a promising approach for improving quality and safety. Future research should explore the use of targeted delivery mechanisms for probiotic bacteria in the gastrointestinal tract and further investigate the potential health benefits of these sausages as functional foods.

Effect of Thermal Treatment and the Addition of Texture Modifiers on the Rheological Properties and the Microflora of Reconstituted Kefir Powder

The present study examines the effect of low-temperature thermal treatment before drying, through storage at −10 °C and 4 °C for 72 h, respectively, on the physicochemical and microbiological properties of spray-dried kefir powder. Furthermore, with the intention of improving the rheological behavior of the reconstituted product, texture modifiers were employed including milk proteins (milk proteins, sodium caseinates, and whey protein concentrates) and carrageenan. According to the results, the low-temperature thermal treatment of kefir, prior to drying, resulted to an increased moisture content and yellowness of the kefir powder samples, with a simultaneous drop to the whiteness index and an increase of the particle size in both the powder and the reconstituted samples. The sample with prior treatment at 4 °C for 72 h, exhibited decreased pH values and increased acidity for both kefir and reconstituted product, while it also improved post drying population survival of lactobacilli and yeasts. The reconstituted sample with prior treatment at −10 °C for 72 h, exhibited evident pseudoplastic behavior, which, at low shear rates, yielded viscosity values very close to those of the fresh control kefir. Addition of sodium caseinates, in the absence and/or simultaneous presence of carrageenan, resulted to the highest viscosity increase of the reconstituted products. Milk proteins with the combined presence of carrageenan exhibited similar apparent viscosity values to the control.

Safety, Sensory Quality and Nutritional Value of Hybrid Meat Products Made from Turkey Meat and Red Beans Preserved with a Bioprotective Culture

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carried out on the physicochemical and microbiological properties, antioxidant capacity, fatty acid profile and sensory characteristics. The results showed that the count of Enterobacteriaceae in hybrid meat products did not differ significantly depending on the formulation. The addition of red beans in a hybrid meat product formulation significantly increased the antioxidant activity of the products compared to a sample made of 100% meat. The samples with red beans were characterized by significantly lower values of n-6/n-3, UFA/SFA and PUFA/SFA compared to samples produced with turkey thigh muscles and red beans in a ratio of 100:0. In summary, the formulation combining turkey meat and beans in a ratio of 60:40 is recommended as optimal, enabling the creation of a safe hybrid meat product with properties similar to those of a full-meat product.

Chemical, Microbiological, and Sensorial Properties of Bio-ayran Prepared using various Cultures

Background: Ayran is drinkable yoghurt that is prepared by mixing water, salt, and yoghurt, or by adding water to milk and inoculation with yoghurt culture and adding salt after fermentation. Objective: This study investigates the effect of using classic, probiotic, EPS-producing and EPS-producing + probiotic (BB12) cultures on the chemical, microbiological and sensorial characteristics of drinkable dairy product ayran. Methods: Four treatments of ayran were made using classic yogurt culture (T1), ABT-5 culture (T2), exopolysaccharide (EPS) producing culture (YO-Flex Mild 1.0) (T3), and EPS-producing culture + Bifidobacterium animalis subsp. lactis BB12 (mixture culture) (T4). Results: Sample T2 had the lowest acidity values during the fermentation period. While sample T2 had the highest pH values, the total solids, fat, and total protein contents of the ayran treatments were unaffected by culture type. Mineral contents slightly decreased in samples T3 and T4. In comparison to other treatments, sample 4 had higher counts of S. thermophilus, L. delbrueckii subsp. bulgaricus, and Bifidobacterium. The recommended level of probiotic bacteria (107 cfu g −1 ) was exceeded for all treatments, particularly T4, and remained above (107 cfu g −1 ) until the end of storage. Moreover, Ayran, made with mixture culture (T4), received the highest sensory evaluation scores. Conclusion: Mixture culture (EPS-producing culture + BB12) is a good starter to make bioayran containing high counts of probiotics.

Enhancement of physicochemical, microbiological, and sensory properties of oil cake fortified with wheat bran, α-amylase microcapsules, and Roselle extract nano-emulsions during storage

Enhancement of physicochemical, microbiological, and sensory properties of oil cake fortified with wheat bran, α-amylase microcapsules, and Roselle extract nano-emulsions during storage

The impact of rhubarb (Rheum Ribes L.) juice-based marinade on the quality characteristics and microbial safety of chicken breast fillets during refrigerated storage.

Acidic marinades are commonly used to improve the quality meat products. However, no study has been performed to determine the effects of rhubarb juice as a marinating liquid on the quality parameters of chicken breast fillets. The aim of the present study was to identify the bioactive compounds (organic acids, polyphenols, and volatiles) in the juice of rhubarb and to determine the effect of rhubarb juice as a marinade on the microbiological (total viable count, psychrotrophs, lactic acid bacteria, sulfate-reducing anaerobes, and yeast-molds) and physico-chemical properties (drip loss, cooking loss, water holding capacity, pH, color, malondialdehyde, total volatile base nitrogen, and texture profiles), sensory attributes, and microbial safety (Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes) of chicken breast fillets during a 15-day refrigerated storage. The experiment included five groups: a control (no treatment), and marinated groups treated with 50 % and 100 % rhubarb juice for 6 and 24 h. The application of a rhubarb juice-based marinade (100 % for 24 h) resulted in a significant decrease in the number of E. coli O157:H7, S. Typhimurium and L. monocytogenes by 1.67 to 2.60 log10 cfu/g compared to the control group (P < 0.05). In addition, this marinade significantly reduced the growth of psychrotrophs, lactic acid bacteria and the total number of viable bacteria compared to the control group during storage (P < 0.05). The rhubarb juice-based marinade significantly delayed the increase in spoilage microorganisms and oxidation parameters compared to the control fillets (P < 0.05). No differences were found between the control and treatment groups in terms of sensory evaluation (P > 0.05). In conclusion, the results show that the juice of rhubarb juice contains a variety of organic acids, polyphenolic compounds and volatiles that contribute to antioxidant capacity and antimicrobial activity. In addition, the use of rhubarb juice as a marinating liquid delayed the oxidation of proteins and lipids, the growth of spoilage microorganisms and improved microbial safety by inhibiting foodborne pathogens in the chicken breast fillets.

Effect of Fermentation Time on Nutritional, Microbiological, and Sensorial Properties of Roselle Kefir Popsicle

The fermentation time plays a crucial role in the development of functional properties in fermented products, including kefir. This study investigates the effect of fermentation time on the nutritional, microbiological, and sensory properties of Roselle-based kefir popsicles. Fermentation times of 0, 18, 24, and 30 hours were analyzed for changes in acidity, viscosity, turbidity, fat content, ash content, Total Phenolic Content (TPC), Total Flavonoid Content (TFC), anthocyanins, antioxidant activity, calcium concentration, and Lactobacillus spp. population. Sensory evaluation assesses consumer preferences based on appearance, mouthfeel, flavor, aroma, color, and overall acceptance. The results showed that longer fermentation times, especially 30 hours, increased acidity, viscosity, and other nutritional parameters. However, popsicles fermented for 18 hours were most preferred by consumers due to their balanced sensory attributes. This study highlights the role of fermentation time in enhancing both the nutritional value and sensory appeal of Kefir Roselle-based popsicles, suggesting their potential as functional foods.

Kefir: a comprehensive overview of microbiological, physicochemical, and health-promoting properties

Kefir is a naturally carbonated and mildly acidic milk beverage fermented by grains that consist of bacteria and yeast living in a symbiotic relationship. Its unique flavor arises from a blend of lactic acid, ethanol, carbon dioxide, and other compounds produced by the microorganisms within the kefir grains. The microorganisms in kefir are a complex microbial population that varies by geographical region. Kefir is widely acknowledged for its probiotic content, with reported health benefits that include modulation of intestinal microflora, immune system stimulation, and antimicrobial, antineoplastic, hypocholesterolemic, antidiabetic, and antimutagenic effects. It also exhibits β-galactosidase activity and benefits lipid and blood pressure levels. This review focuses on the microbiological aspects, composition, and production of milk kefir, highlighting how its biological properties correlate with the health benefits associated with its consumption.

Effects of eucalypt and black wattle biochars from vacuum pyrolysis on sandy soil quality and cauliflower yield

Woody invasive alien plants (IAPs), including black wattle (Acacia mearnsii De Wild.) and eucalypt species (Eucalyptus camaldulensis Dehnh.), present significant environmental challenges in South Africa. Biochar from these plants can enhance soil carbon sequestration and fertility. This study examines the effect of biochars from different IAP feedstocks and pyrolysis temperatures on soil quality and crop production. Five biochars were produced at a range of temperatures (500–800 °C) from eucalypt and a single temperature (600 °C) from black wattle biomass using low-vacuum pyrolysis. Biochars were applied at 1.5% (wt.) to acidic sandy soil in which cauliflower was cultivated in a fertilised greenhouse experiment. Soil chemical, physical and microbiological properties were determined at planting and harvest. The 600 °C eucalypt biochar increased cauliflower yields by 53%, attributed to higher soil basic cation availability and N retention. In contrast, higher temperature eucalypt biochars and the black wattle biochar decreased curd yields by 26–79%, attributed to phytotoxicity, alkalinity, and reduced boron availability. Additionally, biochars reduced plant available water due to high porosity. These findings highlight the critical role of pyrolysis conditions and feedstock selection in determining biochar performance in soil and crop systems.

Microbiological Indicators for Assessing the Effects of Agricultural Practices on Soil Health: A Review

Agricultural practices significantly impact soil properties and ecological functions, highlighting the importance of comprehensive soil health assessments. Traditionally, these assessments have focused on physical and chemical indicators, often neglecting microbiological properties. This review explores the potential of microbiological indicators in evaluating the effects of agricultural practices on soil ecological functions, emphasizing their significance and addressing challenges associated with their application. A key advantage of microbiological indicators is their high sensitivity and rapid response to environmental changes. These indicators can be grouped into three categories: microbial biomass and abundance, microbial taxonomic composition and diversity, and microbial activity. Among these, microbial biomass carbon, basal respiration, and decomposition rates are considered the most reliable and interpretable indicators. Microbial taxonomic composition and diversity remain limited in their diagnostic and predictive capabilities due to challenges in interpretation. Integrating microbiological indicators offers a more holistic understanding of the interactions between agricultural practices and soil health, enhancing our ability to monitor, manage, and preserve soil ecosystems. To facilitate their adoption in agricultural production and land management, further efforts are needed to improve the interpretability of these indicators and to establish standardized criteria for soil health assessment.

Assessment of the Microbiological Potential and Spectroscopic Properties of New Imino-1,3,4-Thiadiazoles Showing the ESIPT Effect Strongly Enhanced by Aggregation

There is currently a growing interest in imino derivatives of compounds such as thiadiazoles and other groups of compounds whose extended π-electron systems enhance their photophysical properties. These compounds also show low toxicity and strong antifungal activity, making them effective against fungal pathogens in crops. For the above reasons, in the first part of the paper, the structure of the selected analogs was considered, and detailed spectroscopic analyses were conducted focusing on the excited state intramolecular proton transfer (ESIPT) process taking place in the same. Measurements were taken in terms of absorption spectroscopy and electron fluorescence, synchronous spectra, and fluorescence lifetimes, as well as calculations of fluorescence quantum efficiency in selected solvents and concentrations. In the spectral observations, the ESIPT process was manifested in several solvents as very distinct dual fluorescence. Moreover, in selected molecules, this phenomenon was strongly related to molecular aggregation, which was associated with not very efficient but nonetheless visible fluorescence of the AIE (Aggregation-Induced Emission) type. In the second part of the paper, a detailed preliminary study is presented exploring the microbiological properties of selected imino-1,3,4-thiadiazole derivatives in the context of their potential applicability as inhibitors affecting the development and growth of some of the most important fungal pathogens attacking cereal crops and posing an increasing threat to modern agriculture. Overall, the research presented in this article provides a detailed, experimental analysis of the spectroscopic properties of selected imino-thiadiazoles and points to their potential use as novel and effective solutions capable of limiting the growth and development of fungal pathogens in cereals.

Effect of Application of Nitrogen Fertilizer, Microbial and Humic Substance-Based Biostimulants on Soil Microbiological Properties During Strawberry (Fragaria × ananassa Duch.) Cultivation

Plant biostimulants have been the subject of intense interest in recent years. The aim of this study was to assess, during the years 2021–2022, the effect of mineral nitrogen (N) fertilizer, experimental (PGPB) and commercial (G) microbial biostimulants, and humic substance product (A) on the soil microbial communities, and yield of strawberries, under field conditions. Dehydrogenase activity was significantly affected by nitrogen fertilization, but an increase occurred in the treatment N+G. The treatments N+G, N+G+A, and N+PGPB+A increased FDA hydrolysis, and phosphatase activity. All plant biostimulants increased basal as well as substrate-induced respiration. Culturable bacteria (total counts, dormant forms, actinomycetes) were not clearly affected by treatment. Based on 16S rRNA analysis, bacterial community composition was different in N+PGPB+A and N+G+A treatments. The number of cultivable fungi was significantly lower in N+PGPB and N+PGPB+A treatments. The genus of fungi Pilidium, a potential phytopathogen of strawberries, was present in the second year, but in these treatments, it was absent. In the second year, strawberry yield was shown to be 95% higher in the N+PGPB+A treatment than in the control. Microbial biostimulants in combination with humic substances represent a potential solution in increasing strawberry production.

Impact of Blanching and Two Drying Methods on the Nutritional, Organoleptic and Microbiological Properties of Fresh Onions of the Galmi Violet Variety Sold on the Markets of Korhogo (Côte D’Ivoire)

The aim of this work is to contribute to the reduction of post-harvest losses of fresh onions, with a view to enhancing their value. To this end, the influence of two drying methods (sun and shade), organoleptic qualities and microbiological characteristics were studied. Onions were subjected to two types of pre-treatment (boiling water blanching and steam blanching) and to 7 days drying at a temperature of 33°C in the sun and at room temperature. The results of biochemical analysis reveal that drying significantly reduces the water content of fresh onions from 83.23% to 14.49%. There was also a variation in ash content from 1.84 to 4.84%, titratable acidity from 5.48 to 42.91 mEq/100g, total polyphenol content from 718.19 to 2170.28 mg EAG/g and flavonoid content from 30.25 to 136.01 mg EQuer/g of dried onions. The results of the sensory analyses show that the steam-bleached and sun-dried samples were more appreciated by tasters for their color, taste and odor. Microbiological characteristics indicate the presence of aerobic mesophilic germs (1.30.10^1 to 7.06.10^5 CFU/g), total coliforms (5.80.10^1 CFU/g), yeasts and molds (1.10^1 to 1.81.10^1 CFU/g) and an absence of fecal coliforms, E. coli and ASR. All these results are an added value for onion processing and will help reduce post-harvest losses.

Quality Preservation and Shelf-Life Extension of Prickly Pear (Opuntia ficus-indica L. Mill) Using Edible Coatings.

Prickly pear consumption is increasing across the world due to its rich variety of nutrients and bioactive compounds. Yet, it is a seasonal and highly perishable fruit, and the application of edible coatings emerges as an alternative to extend its shelf life. In this work, the effects of alginate, starch, chitosan, and pectin as coatings on the physicochemical, bioactive, microbiological, and textural properties of two prickly pear varieties (orange and red), kept under refrigeration (5 ± 2 °C) were evaluated for 6 weeks. Coatings proved to be helpful in the maintenance of the fruits' color and textural properties, especially when pectin was applied. Overall, starch and chitosan can be considered the most effective coatings in preserving the quality of prickly pears among the options studied. A lower weight loss (8-10%) in fruits was achieved when starch and chitosan were applied, while in control fruits (without coating), the loss was 18-23%. Starch and chitosan also contributed to preserving the bioactivity of red fruits and showed good results in the preservation of total phenolic content in the orange fruits. In addition, starch and chitosan coatings also presented the best performance for the reduction of microbial contamination (both yeasts and molds and total mesophilic aerobic microorganisms). These findings highlight the role of edible coatings in preserving prickly pears, for a longer period, meeting consumers' demand for fresh fruit.

Fish Protein Hydrolysate as Protein Enrichment in Texture-Modified Salmon Products.

The aim of this study was to develop a chilled, texture-modified salmon product for dysphagia patients, enriched with dairy and fish hydrolysate proteins. The challenge was to create a product with appealing sensory qualities and texture that meets level 5 (minced & moist) of the IDDSI framework. Atlantic salmon (Salmo salar) was heat-treated (95 °C/15 min), blended, and reconstructed by adding texture modifiers, casein and whey protein, and enzymatically derived fish hydrolysate. The products were packaged in oxygen-free plastic trays, heat-treated to a core temperature of 95 °C for 15 min, chilled and stored at 4 °C for 29 days and analyzed for microbiology, instrumental texture, and sensory properties. The texture analyses showed that products with fish protein hydrolysate were softer than those only with casein and whey protein, a result also confirmed by the IDDSI fork pressure test. Quantitative descriptive analysis of salmon products revealed significant differences (p < 0.05) in sensory attributes within flavour (fish flavour), and texture (softness and adhesiveness) but there was no significant change in bitterness. The shelf-life study at 4 °C showed good microbiological quality of the product, and safety after 29 days with appealing sensory and textural properties, i.e., a product at IDDSI level 5 for age care facilities and commercial production was obtained.

The effect of Coriandrum sativum L. on yogurt: a comprehensive study of physicochemical, microbiological, sensory, and textural properties.

The objective of this study was to investigate the effects of the addition of Coriandrum sativum L. (coriander) on the physicochemical, sensory, textural and microbiological properties of yogurt. To conduct this study, 4 types of yogurt were prepared as control (C0) and with 1% (C1), 2% (C2) and 3% (C3) coriander, and the yogurts were analyzed on specific storage days. The addition of coriander significantly influenced some physiochemical parameters (syneresis, titratable acidity) of yogurts (p < 0.05). The storage time significantly affected the water holding capacity (WHC), syneresis and titratable acidity (TA). The TA of the yogurts increased during storage. The addition of coriander significantly influenced the color parameters (ΔE, C* and YI) of yogurts (p < 0.05). The results of the statistical analysis indicated that storage time had a significant effect on the viability of yogurt bacteria (p < 0.05). While the number of Lactobacillus bulgaricus decreased, an increase was observed in the number of Streptococcus thermophilus. The number of both yogurt bacteria remained above 7.46 log cfu/g throughout storage. The addition of coriander to yogurt led to changes in the number of yogurt bacteria. When the texture parameters of the yogurts were compared, no significant difference was seen between the yogurts. The sensory evaluation showed that yogurts with coriander had a higher overall acceptability than C0 yogurts. The results of the research indicate that the addition of coriander has a positive effect on the quality of yogurt. The results of this study suggest that the inclusion of coriander and other similar aromatic plants in yogurt production could be beneficial in terms of producing functional yogurt and the potential uses of these plants should be investigated.

Microbiological and Rheological Properties of Kefir in Different Combination Medium of Milk and Mung Bean Juice

Indonesia has quality nut commodities. One of them, mung beans, is known to contain 22.75% protein. Kefir grains include lactic acid bacteria (LAB) in symbiosis with acetic acid bacteria and yeast. Its fermentation produced peptide bioactive, functional properties, probiotics, and inhibitory enzymes. This study evaluated kefir’s microbiological and rheological properties in mixed milk and mung bean juice media. The combination treatment (T) of milk (M) and mung bean juice (MB) as the kefir medium was M 90% + MB 10% (T1), M 80% + 20% MB (T2) and M 70% + 30% MB (T3). The results showed that the LAB and yeast no significantly different in each treatment. Rheological properties of kefir were determined by analyzing sample viscosity at different temperatures (5°C, 20°C, and 30°C). The results showed an increase in the percentage of mung bean juice, and temperature reduced the viscosity value. The highest viscosity value regression was T3 (82.75 mPa·s) at 5°C. The research concluded that combinations of milk and mung bean up to 30% do not affect microbiological properties but affect rheological properties.

Selective response of soil bacterial and fungal taxa to biodegradable polymers

Biodegradable mulching films offer an eco-friendly alternative to petroleum-based plastics in agriculture, but their effects on soil parameters are not well understood. A microcosm experiment (20°C, 75% field capacity) investigated the impact of two doses (0.021% and 1% w/w) of a biodegradable polymer on soil chemical and microbiological properties over a year. The 1% dose significantly (p<0.05) increased CO2 emissions, water-extractable organic C, and hydrolytic activity. A significant (p<0.05) effect on microbial alpha- and beta-diversity was noted only during short- and medium-term incubations. In contrast, a taxon-related response was found for both bacterial and fungal taxa affecting the abundance of the genera Aquicella, Cellvibrio, Bacillus, Ramlibacter, and Saccharibacteria genera incertae sedis among bacteria, and Malassezia, Orbilia, and Rhodotorula among fungi (including both yeast and filamentous lifestyles). Microbial functions revealed a greater impact on fungal communities compared to bacterial ones. However, after one year of exposition, only a marginal effect on the abundance of both bacterial and fungal functional groups was found in the microcosms. A significantly higher concentration of tightly bound exopolysaccharides in the presence of 1% biodegradable polymer at the start of the experiment suggested their key role in microbial degradation of bioplastics via biofilm formation.

Exploring the Impact of Thermal Processing on the Quality Attributes of Honey: A Comprehensive Review

ABSTRACTNectar collected by bees from diverse origins, at different time points throughout the year, under different environmental conditions, and from diverse flora influences the composition of the honey. However, intensive migratory beekeeping practices and unhygienic extraction methods can compromise its aesthetic appeal, nutritional quality, and microbiological safety. Thermal treatment is a critical step in industrial honey processing, aimed at extending shelf life by reducing moisture content, improving viscosity for efficient handling, transportation, and packaging. Despite these advantages, thermal processing can adversely affect honey's quality by increasing hydroxymethylfurfural (HMF) levels and reducing diastase activity, both key indicators of honey's freshness and quality. Although typical HMF levels in honey are generally considered safe, concerns about its potential carcinogenicity in specific food items, though minimal, underscore the need for careful processing. This review comprehensively examines the effects of thermal treatments on honey's quality attributes, including its nutritional, sensory, and microbiological properties. It also highlights strategies to moderate the negative impacts of heat treatment, ensuring the production of high‐quality honey with lower HMF content and preserved bioactivity. Future research directions are discussed to optimize processing techniques, addressing safety concerns while maintaining honey's unique biological and functional properties.

Characterization of chitosan films incorporating thyme oil and its effect on black olives

This study purposed to determine the impacts of chitosan film (CF) (2%, w/v) coating combined with thyme oil (TO) (0.2%, 0.5%, 1%, (v/v)) on the quality properties of black olives during storage (3 months, +4 and 25°C). In the study, film properties (color, elongation at break, tensile strength, Young’s modulus, and scanning electron microscope (SEM)) were analyzed. In the second stage, table olive samples were assessed for physicochemical (% moisture, pH, titratable acidity, color (L*, a*, b* and ∆E*), and microbiological (yeast–mold and total viable count) properties. The average elongation at break, tensile strength, and Young’s modulus values of the obtained film coating samples were 70.02%, 16.66 MPa, 24.05 MPa for the CF; 74.69%, 14.79 MPa, 19.65 MPa for the CF + 0.2% TO; 77.21%, 10.79 MPa, 13.94 MPa for CF + 0.5% TO and 83.78%, 10.40 MPa, 12.69 MPa for CF + 1.0% TO group, respectively. Chitosan film sample was determined the highest tensile strength value and the CF+1% TO sample group was detected with the highest elongation at break. It was determined that the increase in the concentration of TO in the film increased the elongation at break and decreased the Young’s modulus value. Scanning electron microscope (SEM) surface images of group CF film have a homogeneous and uniform structure but added thyme oil occured a heterogeneous appearance. The L*, a*, b*, and ∆E* values increased with the addition of thyme oil and a statistically significant difference was found between samples (P &lt; 0.05). The highest moisture loss was determined in the control (uncoated) group. The highest decrease in yeast–mold and total viable count value was found 4.89 log CFU/g CF + 0.2% TO and 5.21 log CFU/g in CF + 1.0% TO sample at the end of storage period at 4°C in table olives.