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. 2021 Jan 26;11:2218. doi: 10.1038/s41598-020-80772-6

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© The Author(s) 2021

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.

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Results of experiments on different fermentation conditions. Red—Tap water + 11% NaCl; Orange—Seawater; Green—Seawater + 8% sea salt. Each point in the graphs indicates the average of three independent repetitions (N = 3). The error bars indicate the standard deviation (SD). When SD is smaller than the symbol, it is not visible in the graph: (a) Growth curve of total aerobic bacteria presented as log (CFU/ml) versus fermentation time. (b) Changes in pH values during 112 days of fermentation. As expected, the pH values decreased during fermentation. The accelerated decline was observed in fermentation with seawater brine and uncut olives. (c) The alteration in Young’s Modulus and Stiffness values during 60 days of fermentation.

Results of experiments on different fermentation conditions. Red—Tap water + 11% NaCl; Orange—Seawater; Green—Seawater + 8% sea salt. Each point in the graphs indicates the average of three independent repetitions (N = 3). The error bars indicate the standard deviation (SD). When SD is smaller than the symbol, it is not visible in the graph: (a) Growth curve of total aerobic bacteria presented as log (CFU/ml) versus fermentation time. (b) Changes in pH values during 112 days of fermentation. As expected, the pH values decreased during fermentation. The accelerated decline was observed in fermentation with seawater brine and uncut olives. (c) The alteration in Young’s Modulus and Stiffness values during 60 days of fermentation.