{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,2]],"date-time":"2025-11-02T10:58:14Z","timestamp":1762081094659,"version":"build-2065373602"},"reference-count":45,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,12,23]],"date-time":"2022-12-23T00:00:00Z","timestamp":1671753600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>Spontaneous fermentation of table olives, as per a traditional Mediterranean process, is still performed empirically; hence, final product quality is somewhat unpredictable. Our main goal was to validate an endogenous (potentially probiotic) lactic acid bacterium strain in Cobran\u00e7osa table olives as a vector for a more standardized process, further adding commercial value to the olives themselves. The traditional Portuguese fermentation process typically consists of two stages: sweetening, when olives are periodically washed with spring water to different proportions, and salting, when water is no longer changed, but salt is gradually added to the brine, up to 7\u201310% (w\/w). Lactiplantibacillus pentosus i106 was inoculated as follows: (plan A) 2020\/21 harvest, with 0, 3, 5, and 7% (w\/v) NaCl, without sweetening; (plan B) 2020\/21 harvest, with 5 and 7% (w\/v) NaCl, during salting and sweetening; and (plan C) 2019\/20 harvest, with 5% (w\/v) salt, and sweetening and salting. Microbiological, physical, and biochemical evolutions were monitored for 8 months, and final nutritional and sensory features were duly assessed. Compared to the control, lactic acid bacteria (LAB) predominated over yeasts only if deliberately inoculated; however strain viability was hindered above 5% (w\/w) NaCl, and LAB inhibited enterobacteria. Degradation of (bitter) oleuropein to hydroxytyrosol and verbascoside was faster upon inoculation. Color-changing olives from the 2020\/21 harvest exhibited higher fat content and lower water content compared to green ones (2019\/20 harvest), and different salt levels and inoculation moments produced distinct sensory properties. The best protocol was plan C, in terms of overall eating quality; hence, the addition of Lpb. pentosus i106 provides benefits as a supplementary additive (or adjunct culture), rather than a starter culture.<\/jats:p>","DOI":"10.3390\/fermentation9010012","type":"journal-article","created":{"date-parts":[[2022,12,23]],"date-time":"2022-12-23T04:24:53Z","timestamp":1671769493000},"page":"12","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Cobran\u00e7osa Table Olive Fermentation as per the Portuguese Traditional Method, Using Potentially Probiotic Lactiplantibacillus pentosus i106 upon Alternative Inoculation Strategies"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1234-2713","authenticated-orcid":false,"given":"Joana","family":"Coimbra-Gomes","sequence":"first","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8106-8474","authenticated-orcid":false,"given":"Patr\u00edcia J. M.","family":"Reis","sequence":"additional","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"}]},{"given":"T\u00e2nia G.","family":"Tavares","sequence":"additional","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"}]},{"given":"Afonso A.","family":"Silva","sequence":"additional","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"}]},{"given":"Eul\u00e1lia","family":"Mendes","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"given":"Francisco Xavier","family":"Malcata","sequence":"additional","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"}]},{"given":"Angela C.","family":"Macedo","sequence":"additional","affiliation":[{"name":"LEPABE\u2014Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"ALiCE\u2014Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Doutor Roberto Frias, 4200-465 Porto, Portugal"},{"name":"UNICES\u2014Research Unit in Management Sciences and Sustainability, University of Maia, Avenida Carlos de Oliveira Campos, 4475-690 Maia, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Perpetuini, G., Prete, R., Garcia-Gonzalez, N., Khairul Alam, M., and Corsetti, A. 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