Table 2. Molecular identification of the LAB isolates obtained from treated and untreated table olive fermentations.

		Type of fermentation												Totals	%
		without NaOH treatment						with NaOH treatment
		olives	%	brines	%	Totals	%	olives	%	brines	%	Totals	%
L. pentosus		2	4.76	10	15.87	12	11.43	1	2.33	5	8.77	6	6.00	18	8.78
L. plantarum		40	95.24	53	84.13	93	88.57	42	97.67	52	91.23	94	94.00	187	91.22
Totals		42	100.00	63	100.00	105	100.00	43	100.00	57	100.00	100	100.00	205	100.00

Number of isolates and percentages obtained from the surface of the olives and the brines for each treatment are reported in the table.