In this work, we have study the bacterial biodiversity through the ermentation of Manzanilla and Gordal variety olives processed as Spanish-style (lye treated olives) at the industrial level. For this purpose, samples obtained from brines and biofilms at different times of fermentation (0, 15 and 90 days) were analysed by RT-PCR-DGGE to determine viable cells by an independent culture approach. Three species (Vibrio vulnificus, Lactobacillus plantarum and Lactobacillus parafarraginis) were present in samples obtained from both olive varieties, while Lactobacillus sanfranciscensis and Halolactibacillus halophilus were only detected in Gordal olives, and Staphylococcus epidermidis was only found in Manzanilla olives. Vibrio vulnificus and Lactobacillus plantarum were the most important species because of their presence in all samples from biofilms at the end of fermentation process. This is the first time that Vibrio vulnificus has been identified in table olive processing. Further studies are necessary to determine the influence of unusual species during table olive processing.

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