Different varieties of table olives have suitable morphological characteristics that allow them to be processed as Spanish-style green table olives. However, the Campiñesa cultivar presents difficulties when submitted to a lactic fermentation, in spite of being inoculated with dedicated starter cultures such as OleicaStarter. The strategy followed in this study to facilitate the start of lactic fermentation was to reinforce the OleicaStarter culture with the use of the Lactoplantibacillus pentosus Lp309 a strain that enhanced the survival of lactic acid bacteria (LAB) at the beginning of fermentation, reaching final pH values (4.08 ± 0.01), free acidity (1.00 ± 0.01 g/100 mL of brine), LAB population (6.17 ± 0.09 log CFU/mL), nutrient depletion (0.80 ± 0.09 g/kg of pulp), and lactic acid production (11.85 ± 0.72 g/L). These values allowed stabilization of the final product, thus complying with the quality and food safety standards established by the Codex Alimentarius for table olives.
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