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The bacteriocin producer Lactobacillus plantarum LPCO10, a strain originally isolated from an olive fermentation, was used as a starter culture for traditional Spanish-style green olive fermentation. By means of a 2 3 (7-4) fractional factorial design, the salt concentration in brines was found to be the most important factor for producing the highest acidity and the highest initial population of the starter culture. To a lesser extent, other factors such as a high inoculum size, use of MRS as carrier for the starter culture, inoculation time, and type of acid to correct the pH had also an overall significant effect on the final acidity or total corrected acidity. For all initial conditions investigated, Lb. plantarum LPCO10 was able to dominate over the natural population of lactic acid bacteria and leaded to a faster decrease of pH and a faster acidification than the spontaneous process during the first 25 days after brining. Then, wild lactobacilli grew slowly and the population of lactic cocci raised, while LPCO10 decreased. Inoculation also stimulated the growth of yeasts. Thus, the traditional fermentation of Spanish green table olives could be improved by using Lb. plantarum LPCO10 (suspended in MRS) as a starter culture at 10 7 cfu/ml of brine and well defined starting brine parameters i.e.,  4% w/v of NaCl, and initial pH correction (from 4.5 to 6.5) with acetic acid. Inoculation can take place in 1-4 days after brining.

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The effect of processing, with and without fermentation, upon the nutritional composition of pickled garlic was evaluated. On a dry basis, the fermented product had a higher content of riboflavin, alpha-tocopherol, and most individual amino acids but a lower thiamin level than the unfermented product. Ascorbic acid was totally lost during processing. The chemical scores for the unfermented and fermented product were 88 and 108%, respectively, with the limiting amino acid being leucine. Water blanching (90 degrees C for 4 min) affected only the ascorbic acid content, whereas fermentation significantly affected the contents of thiamin, ascorbic acid, and alpha-tocopherol, as well as glutamic acid and arginine. For each processing type, the effect of the preservation method and storage time on vitamins and amino acid composition was also analyzed. In the case of the fermented product, usage of the corresponding fermentation brine plus refrigerated storage was also assayed as the packing/preservation method and was found to give the best result from a nutritional standpoint.