Degradation of ascorbic acid and potassium sorbate by different Lactobacillus species isolated from packed green olives

► New species of LAB cited for the first time in table olives. ► Lactobacillus rapi and one strain of Lactobacillus parafarraginis were able to assimilate ascorbic acid. ► Acetic and lactic acids produced from ascorbic acid fermentation. ► All L. parafarraginis and the two strains of Lactobacillus pentosus decomposed sorbic acid. ► Product from sorbic acid was trans-4-hexenoic acid.