Culture-independent study of the diversity of microbial populations in brines during fermentation of naturally-fermented Aloreña green table olives

YEAST dynamics during the natural fermentation process of table olives ( Negrinha de Freixo cv.)

“…However, this specie has been frequently detected on brines at the later phase (Lucena-Padr os et al, 2014) or throughout (Bautista-Gallego et al, 2011) the Spanish-style green olive fermentation process. Although P. manshurica was only detected in brine at the beginning of the fermentation (first 4 days), several authors have yet reported its presence in brines throughout (Abriouel et al, 2011) and at later stages (Lucena-Padr os et al, 2014;Nisiotou et al, 2010) of the fermentation of several table olive types.…”

Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives

“…The final microbiota is a result of the complex interactions between the indigenous microbiota of the olives and the house microbiota (e.g., fermentation vessels and pipelines) (Panagou et al, 2003). For example, some Gram-negative bacteria, such as Enterobacteriaceae, are found at the beginning of the process but, due to acidification of the environment by lactic acid bacteria, exhibit a decrease after a few weeks of fermentation (Panagou et al, 2003;Abriouel et al, 2011). In addition to the above-mentioned acidification, lactic acid bacteria are also necessary for the hydrolysis of bitter compounds (Greek-type table olives), to improve the aroma and to stabilize the final product (Hurtado et al, 2012).…”

Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives

“…In the first process, bitterness is removed by adding lye; in the Greek and Californian style processes, fruits are placed directly in brine and in an acidified solution, respectively, and oleuropein removal is slow and only partial (Aponte et al, 2010;Garrido-Fernández, Fernández Díez, & Adams, 1997). However, there are many aspects of traditional table olive fermentation still unexplored (Abriouel, Benomar, Lucas, & Gálvez, 2011), which could open new international market for unknown local products and constitute niche products (Panagou, Tassou, & Katsaboxakis, 2003). According to the last data published by the International Olive Oil Council (IOOC, 2008), the annual production of table olives is 1.3e1.8 million tonnes.…”