ERP131941 PRJEB47649 ena-STUDY-UBO-21-09-2021-16:38:20:105-384 16S metagenetics data of bacterial communities during inoculated and spontaneous table olive fermentations The study aimed at monitoring bacterial community changes of naturally fermented black table olives under different fermentations conditions. The data include five experimental conditions : spontaneous fermentation in 10% salt brine, spontaneous fermentation in 8% salt brine, fermentation in 10% salt brine inoculated with an autochthonous yeast consortium, fermentation in 8% salt brine inoculated with an autochthonous yeast consortium and fermentation inoculated by brine backslopping. Samples were taken at day 1, day 167 and day 365 of fermentation. DF-olives_16S The study aimed at monitoring bacterial community changes of naturally fermented black table olives under different fermentations conditions. The data include five experimental conditions : spontaneous fermentation in 10% salt brine, spontaneous fermentation in 8% salt brine, fermentation in 10% salt brine inoculated with an autochthonous yeast consortium, fermentation in 8% salt brine inoculated with an autochthonous yeast consortium and fermentation inoculated by brine backslopping. Samples were taken at day 1, day 167 and day 365 of fermentation. ENA-FIRST-PUBLIC 2022-05-31 ENA-LAST-UPDATE 2022-05-31