| Summary: | This study aimed to design marinated sea bream fillets, inoculated with either <i>Lactiplantibacillus plantarum</i> (strains 11, 68, 69) or <i>Bifidobacterium animalis</i> subsp. <i>lactis</i> DSM 10140. In the first step, the optimization of brine composition was performed through a centroid; the factors of the design were citric acid, vinegar, and salt. As a result of optimization, the optimal composition of brine was set to 0.75% citric acid, 55% vinegar, and 3% NaCl. In the second step, sea bream fillets were inoculated with <i>L. plantarum</i> strain 69 and <i>B. animalis</i> subsp. <i>lactis</i>, marinated and then packed in a conditioning solution (oil or diluted brine); the samples were stored at 4 °C for 21 days. The viability of the strains and sensory scores were assessed. The bacteria retained a high viability throughout storage (21 days); however, the sensory scores were at their highest level for 4 days. In particular, sensory assessment suggested a preference for a conditioning solution with oil, rather than with a diluted brine. In addition, a slightly higher preference was found for <i>B. animalis</i> subsp. <i>lactis</i>.
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