A sequential multi-strain inoculation approach for designing functional Sicilian table olives

This study investigates a sequential multi-strain inoculation strategy for Sicilian table olive fermentation, using Lactiplantibacillus plantarum as a starter and the probiotic Lacticaseibacillus rhamnosus with bile salt hydrolase activity. The process reduced spoilage microorganisms, ensured microbiological safety, and enhanced phenolic content and antioxidant activity, especially in the Tonda Iblea cultivar. Volatile profiling revealed a refined aromatic signature with fruity and floral notes, while sensory evaluation confirmed greater consumer acceptance of probiotic-enriched olives. Overall, the work highlights the potential of controlled microbial fermentation to produce low-sodium functional olives that integrate nutritional value, safety, and sensory quality.