TABLE 1.

Results of pH values in olive brines expressed as means and standard deviations at different times of fermentation.

	Days of fermentation
Samples	T0	T7	T15	T24	T30	T60	T80
pH
O1	6.17 ± 0.08aA	5.74 ± 0.05bB	4.85 ± 0.05cC	4.50 ± 0.1bD	4.42 ± 0.06cD	4.33 ± 0.07bDE	4.23 ± 0.07bcE
O2	6.11 ± 0.05abA	5.07 ± 0.08cB	4.82 ± 0.08bC	4.49 ± 0.1bD	4.40 ± 0.10cD	4.14 ± 0.06cE	4.10 ± 0.06cE
C5	6.04 ± 0.10bA	5.91 ± 0.05aAB	5.70 ± 0.09aB	5.43 ± 0.06aC	5.40 ± 0.09aC	5.04 ± 0.07aD	5.04 ± 0.09aD
C8	6.24 ± 0.06aA	5.66 ± 0.06bB	5.61 ± 0.08aB	4.70 ± 0.09bC	4.70 ± 0.07bcC	4.41 ± 0.08bD	4.36 ± 0.06bD

O1, fermentation at 5% of NaCl, with the addition of L. plantarum F1.16 and F3.5 strains; O2, fermentation at 5% of NaCl, with the addition of L. plantarum C11C8, F1.16 and F3.5 strains; C5, spontaneous fermentation at 5% of NaCl; C8, spontaneous fermentation at 8% of NaCl.

^a–cDifferent letters within the same column indicate significant differences at p < 0.05.

^A–EDifferent letters within the same row indicate significant differences at p < 0.05.