Determining the core bacterial and fungal genera in table olive fermentations

15 Páginas.-- 7 Figuras.-- 2 Tablas

Detalhes bibliográficos
Autores: Ricciardi, Annamaria, Arroyo López, Francisco Noé, Giavalisco, Marilisa, Pietrafesa, Rocchina, Parente, Eugenio
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2025
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/396367
Acesso em linha:http://hdl.handle.net/10261/396367
https://api.elsevier.com/content/abstract/scopus_id/105010961050
Access Level:acceso abierto
Palavra-chave:Bacterial community
Core microbiota
Fungal community
Metataxonomic analysis
Table olives
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spelling Determining the core bacterial and fungal genera in table olive fermentationsRicciardi, AnnamariaArroyo López, Francisco NoéGiavalisco, MarilisaPietrafesa, RocchinaParente, EugenioBacterial communityCore microbiotaFungal communityMetataxonomic analysisTable olives15 Páginas.-- 7 Figuras.-- 2 TablasTable olives are among the most ancient and important fermented foods of the Mediterranean basin. Their production is still strongly related to traditional practices, and the lack of thermal treatments, the reliance on natural contamination and selective factors (NaCl, pH, occurrence of phenolics, etc.) determine the dynamics of the microbial community. Lactic acid bacteria (LAB) and yeasts have a pivotal role in table olive microbial communities, but several halophilic and alkalophilic microorganisms may also contribute, positively or negatively, to the quality and safety of this fermented vegetable food. We have used metataxonomic data extracted from the FoodMicrobionet database to provide quantitative insights on the structure of bacterial and fungal microbial communities of table olives and to identify core genera in different trade preparations. Celerinatantimonas and Lactiplantibacillus were the most prevalent genera among bacteria, followed by several LAB, halophilic and alkalophilic lactic acid bacteria (HALAB) and Gram negatives, including non-halophilic species. Similarly, 3 fungal genera (Pichia, Candida, and Wickerhamomyces) were the most abundant and prevalent among fungi. The distribution of both bacteria and fungi varied significantly in different olive varieties, among olives, brines and contact surfaces or materials, and at different production stages, and no clear grouping related to the combination of ripeness and trade preparation was found, although HALAB were characteristically abundant in Spanish style green olives. Addition of starter cultures affected the composition and dynamics of microbial communities to a variable extent.This work was carried out within the PRIN 2022 Project METAOlive 2022NN28ZZ and received funding from Ministero dell'Università e della Ricerca (Rome) and the European Union Next-GenerationEU, CUP C53D23005460006 (PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR) – MISSIONE 4 COMPONENTE 2, INVESTIMENTO 1.4 – D.D. 1048 14/07/2023).Peer reviewedElsevierMinistero dell'Università e della RicercaEuropean CommissionConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202520252025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/396367https://api.elsevier.com/content/abstract/scopus_id/105010961050reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésInternational journal of food microbiologyThe underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.ijfoodmicro.2025.111344https://doi.org/10.1016/j.ijfoodmicro.2025.111344Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3963672026-05-22T06:33:51Z
dc.title.none.fl_str_mv Determining the core bacterial and fungal genera in table olive fermentations
title Determining the core bacterial and fungal genera in table olive fermentations
spellingShingle Determining the core bacterial and fungal genera in table olive fermentations
Ricciardi, Annamaria
Bacterial community
Core microbiota
Fungal community
Metataxonomic analysis
Table olives
title_short Determining the core bacterial and fungal genera in table olive fermentations
title_full Determining the core bacterial and fungal genera in table olive fermentations
title_fullStr Determining the core bacterial and fungal genera in table olive fermentations
title_full_unstemmed Determining the core bacterial and fungal genera in table olive fermentations
title_sort Determining the core bacterial and fungal genera in table olive fermentations
dc.creator.none.fl_str_mv Ricciardi, Annamaria
Arroyo López, Francisco Noé
Giavalisco, Marilisa
Pietrafesa, Rocchina
Parente, Eugenio
author Ricciardi, Annamaria
author_facet Ricciardi, Annamaria
Arroyo López, Francisco Noé
Giavalisco, Marilisa
Pietrafesa, Rocchina
Parente, Eugenio
author_role author
author2 Arroyo López, Francisco Noé
Giavalisco, Marilisa
Pietrafesa, Rocchina
Parente, Eugenio
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministero dell'Università e della Ricerca
European Commission
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bacterial community
Core microbiota
Fungal community
Metataxonomic analysis
Table olives
topic Bacterial community
Core microbiota
Fungal community
Metataxonomic analysis
Table olives
description 15 Páginas.-- 7 Figuras.-- 2 Tablas
publishDate 2025
dc.date.none.fl_str_mv 2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/396367
https://api.elsevier.com/content/abstract/scopus_id/105010961050
url http://hdl.handle.net/10261/396367
https://api.elsevier.com/content/abstract/scopus_id/105010961050
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv International journal of food microbiology
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.ijfoodmicro.2025.111344
https://doi.org/10.1016/j.ijfoodmicro.2025.111344
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,223283

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