Cobrançosa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies

Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobrançosa olives vector for more standardized further adding commercial value the themselves. The Portuguese process typically consists two stages: sweetening, when are periodically washed with spring water different proportions, and salting, no longer changed, but salt gradually added brine, up 7–10% (w/w). Lactiplantibacillus pentosus i106 inoculated follows: (plan A) 2020/21 harvest, 0, 3, 5, 7% (w/v) NaCl, without sweetening; B) 5 during salting C) 2019/20 5% salt, sweetening salting. Microbiological, physical, biochemical evolutions were monitored 8 months, nutritional sensory features duly assessed. Compared control, bacteria (LAB) predominated over yeasts only if deliberately inoculated; however viability hindered above (w/w) LAB inhibited enterobacteria. Degradation (bitter) oleuropein hydroxytyrosol verbascoside faster upon inoculation. Color-changing from harvest exhibited higher fat content lower compared green ones (2019/20 harvest), levels inoculation moments produced distinct properties. best protocol plan C, terms overall eating quality; addition Lpb. provides benefits supplementary additive (or adjunct culture), rather than starter culture.