Table 2.
Bacteria isolates identified during spontaneous fermentation of Cellina di Nardò and Leccino olives.
| Time | Species | Number of isolates | Percentage (%) | Sum of isolates | |
|---|---|---|---|---|---|
| Cellina di Nardò | 0 | Kocuria | 12 | 100 | 12 |
| 120 | Swaminathania salitolerans | 26 | 100 | 26 | |
| 135 | Lactobacillus plantarum | 35 | 77 | 52 | |
| Lactobacillus sp. | 12 | 13 | |||
| Swaminathania salitolerans | 5 | 10 | |||
| 150 | Lactobacillus plantarum | 40 | 88 | 50 | |
| Lactobacillus sp. | 10 | 12 | |||
| 175 | Lactobacillus plantarum | 50 | 100 | 50 | |
| 180 | Lactobacillus plantarum | 38 | 94 | 50 | |
| Lactobacillus sp. | 12 | 6 | |||
| Leccino | 0 | Lactobacillus plantarum | 12 | 100 | 12 |
| 135 | Lactobacillus plantarum | 40 | 77 | 52 | |
| Lactobacillus sp. | 12 | 23 | |||
| 150 | Lactobacillus plantarum | 39 | 75 | 52 | |
| Lactobacillus sp. | 13 | 25 | |||
| 175 | Lactobacillus plantarum | 52 | 100 | 52 | |
| 180 | Lactobacillus plantarum | 52 | 100 | 52 |