{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,24]],"date-time":"2026-04-24T13:56:00Z","timestamp":1777038960592,"version":"3.51.4"},"reference-count":49,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2022,9,27]],"date-time":"2022-09-27T00:00:00Z","timestamp":1664236800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FEDER","award":["Project PROMETHEUS-POCI-01-0145-FEDER-029284"],"award-info":[{"award-number":["Project PROMETHEUS-POCI-01-0145-FEDER-029284"]}]},{"name":"FEDER","award":["LA\/P\/0045\/2020 (ALiCE)"],"award-info":[{"award-number":["LA\/P\/0045\/2020 (ALiCE)"]}]},{"name":"FEDER","award":["UIDB\/00511\/2020"],"award-info":[{"award-number":["UIDB\/00511\/2020"]}]},{"name":"FEDER","award":["UIDP\/00511\/2020 (LEPABE)"],"award-info":[{"award-number":["UIDP\/00511\/2020 (LEPABE)"]}]},{"name":"national funds (PIDDAC)","award":["Project PROMETHEUS-POCI-01-0145-FEDER-029284"],"award-info":[{"award-number":["Project PROMETHEUS-POCI-01-0145-FEDER-029284"]}]},{"name":"national funds (PIDDAC)","award":["LA\/P\/0045\/2020 (ALiCE)"],"award-info":[{"award-number":["LA\/P\/0045\/2020 (ALiCE)"]}]},{"name":"national funds (PIDDAC)","award":["UIDB\/00511\/2020"],"award-info":[{"award-number":["UIDB\/00511\/2020"]}]},{"name":"national funds (PIDDAC)","award":["UIDP\/00511\/2020 (LEPABE)"],"award-info":[{"award-number":["UIDP\/00511\/2020 (LEPABE)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>Our major goal was the physicochemical, biochemical and microbiological characterization of Cobran\u00e7osa table olives, as support for the eventual granting of a PDO status. Seven producers were accordingly sampled throughout eleven months. Brines were analyzed for pH, salinity, acidity, and organic and phenolic compounds. Yeasts and Latic Acid Bacteria (LAB) were enumerated, and the dominant strains duly identified. Despite process variabilities, two stages appear to be shared by all manufacturers: sweetening\u2014the renewal of water to remove bitter compounds; and salting\u2014gradual addition of salt to brine for preservation. Yeasts dominated during sweetening, but LAB tended to be similar in viable counts (7 log CFU\/mL) by the end of salting. Lactiplantibacillus (Lpb.) pentosus, Lpb. paraplantarum, Pediococcus parvulus, and Oenococcus kitaharae were the most abundant LAB found, together with an average pH of 4.1 and 6\u20139% for salt content. All organic acids exhibited an inverted parabolic evolution, with maxima of 3450 mg\/L for lactic and 4000 mg\/L for succinic by 3 months, and 2750 mg\/L for acetic and 2950 mg\/L for citric by 4 months. Oleuropein levels were affected by the frequency of brine renewal but decreased from 1350 to 700 mg\/L, with hydroxityrosol and tyrosol increasing from 10 to 2000 mg\/L and 2 to 550 mg\/L, respectively, within 11 months.<\/jats:p>","DOI":"10.3390\/app12199738","type":"journal-article","created":{"date-parts":[[2022,9,27]],"date-time":"2022-09-27T21:23:27Z","timestamp":1664313807000},"page":"9738","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Cobran\u00e7osa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8106-8474","authenticated-orcid":false,"given":"Patr\u00edcia J. M.","family":"Reis","sequence":"first","affiliation":[{"name":"LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal"},{"name":"ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal"}]},{"given":"T\u00e2nia G.","family":"Tavares","sequence":"additional","affiliation":[{"name":"LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal"},{"name":"ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal"}]},{"given":"Joana M.","family":"Rocha","sequence":"additional","affiliation":[{"name":"LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal"}]},{"given":"Francisco Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal"},{"name":"ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6854-9855","authenticated-orcid":false,"given":"Angela C.","family":"Macedo","sequence":"additional","affiliation":[{"name":"LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Department of Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal"},{"name":"ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal"},{"name":"UNICES-Research Unit in Business Sciences and Sustainability, Department of Business Science, University of Maia, 4475-690 Maia, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,9,27]]},"reference":[{"key":"ref_1","unstructured":"(2022, September 12). 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