Table 3.

Number of sequences and OTUs assigned (after removing chloroplast), diversity indexes, and estimated sample coverage for 16S (bacteria) amplicons according to treatments.

Sample	Matrix	Number of reads	Number of OTUs	Coverage	PD whole treea	Chao1a	Simpsona	Shannona
CA-C-B	Brine	51,667	176	97.90	7.63	615.31	0.34	1.49
CA-H-B	Brine	13,667	197	97.93	2.51	498.86	0.56	2.13
CA-C-E	Fruit	23,335	163	97.86	4.93	748.79	0.21	0.98
CA-H-E	Fruit	13,956	158	98.08	6.29	545.80	0.19	0.92
FG-C-B	Brine	31,582	192	97.95	3.40	557.30	0.56	2.17
FG-H-B	Brine	39,323	302	96.78	1.70	762.35	0.80	3.53
FG-C-E	Fruit	6,583	201	97.83	11.93	589.33	0.72	2.83
FG-H-E	Fruit	27,979	249	97.36	12.11	659.54	0.77	3.29
TA-C-B	Brine	18,888	225	97.43	9.87	765.46	0.47	2.08
TA-H-B	Brine	25,951	180	97.82	7.59	701.43	0.14	0.86
TA-C-E	Fruit	31,416	213	97.63	9.41	686.71	0.52	2.22
TA-H-E	Fruit	23,425	189	97.69	7.67	679.00	0.19	1.07

^aValues were estimated after rarefaction to 6,583 sequences. CA-C, cured control; CA-H, heat-shocked cured olives; FG-C, refrigerated fresh green control; FG-H, heat-shocked refrigerated fresh green olives; TA-C, control of traditional olives; and TA-H, heat-shocked traditional olives. All treatments were applied to the Aloreña de Malaga cultivar. B and E stand for samples obtained from brine or epidermis of fruits, respectively.