Genetic diversity and dynamics of bacterial and yeast strains associated to Spanish-style green table-olive fermentations in large manufacturing companies

Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis

“…The dominant species were Pediococcus parvulus, detected in olives from both cultivars and Pediococcus ethanolidurans found in higher abundance in olives from Halkidiki than Konservolia variety, as it was detected at low relative abundance only in olives from Magnesia. In earlier studies, Pediococcus ethanolidurans was also isolated from black [46] and green [16] olive fermentations, while P. parvulus was found to be the dominant species in green table olives [47]. Regarding the rest of the LAB, the high relative abundance of Leuconostoc genus in black olives cv.…”

“…The study of microbial diversity is achieved using NGS technologies after direct nucleic acid extraction from the food matrix [12]. Regarding table olive fermentations, culture-independent techniques have been extensively applied in the investigation of the microbial ecology of green olives, belonging mainly to Italian and Spanish varieties, fermented naturally or using the Spanish method [13][14][15][16][17][18]. Furthermore, these studies are usually performed with brines, not taking into consideration the study of the microbial population adhered to olive surface, which is finally the food intake by consumers [19].…”

Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms

“…A step-by step procedure which comprises biofilm detachment, isolation, genotyping, identification, screening of technological and probiotic features, and use of multivariate analysis, was used in the present work for the study of the LAB biodiversity present in table olive biofilms and selection of the most promising strains for their use as starter cultures. Most of the recent works focusing on the study of the bacterial biodiversity in table olives have been carried out isolating microorganisms from olives brines, finding that L. pentosus and L. plantarum were the dominant species among LAB (Abriouel et al, 2012; Lucena-Padrós et al, 2014a,b; Tofalo et al, 2014; Comunian et al, 2017). However, scarce studies have been carried out to exclusively study the LAB biodiversity in the olive epidermis albeit these microorganisms would be directly transferred to human during olive consumption.…”

“…Only microorganisms with the ability to adhere to fruits epidermis could be transported to consumers during consumption, turning olives into a probiotic food if they have demonstrated functional characteristics. Besides, the application of molecular methods has shown that the biodiversity of LAB in olive brines is sensibly higher (Abriouel et al, 2011, 2012; Lucena-Padrós et al, 2014a,b; Tofalo et al, 2014; Comunian et al, 2017) than previously estimated. However, scarce studies have been carried out to determine LAB biodiversity exclusively in olive biofilms and testing their biotechnological potential (Arroyo-López et al, 2012; Domínguez-Manzano et al, 2012; Benítez-Cabello et al, 2015).…”

Expression of genes involved in metabolism of phenolic compounds by Lactobacillus pentosus and its relevance for table-olive fermentations

“…Olives are finally covered with brine (10-12 % [w/v] NaCl) and let to spontaneously ferment. Although at least three successive stages have been described, this fermentation is dominated by strains of L. pentosus (de Castro et al, 2002;Rejano et al, 2010; Ruiz- Barba and Jiménez-Díaz, 2012;Lucena-Padrós et al, 2014a and2014b). Fermentation is completed after two-three months, when all fermentable material has been metabolized to, mainly, lactic acid and pH and free acidity are suitable for product preservation.…”