The fruits of caper harvested in two different periods (July and August) were fermented in three different brines (5 %, 10 % and 15 %) for a month, and storaged for nine month. The chemical and microbiological properties of the brines were determined during both fermentation and storage. The highest pH was found in 3rd day of fermentation. In the beginning of the fermentation (1st day), acidity of brines for July period was higher than that of August (p<0.05). Acidity of all the brines gradually decreased in 30th day. In the end of the storage (3rd storage), the highest acidity was found in 5 % brine (about 0.70 %). Salt ratios of all the brines decreased in 3rd day of fermentation. Total bacteria (TB) number of brine increased in third and fourth day of fermentation compared to 1st day, and the highest level took in 21st day. The lowest and highest yeast-mould (YM) growth were in brines of 15 % and 5 % in the end of fermentation respectively. Lactic acid bacteria (LAB) growth wasn’t seen in brines of 15 % during fermentation and storage. The highest LAB number was seen in brines of 5 % during fermentation.
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