ArticleFrontiers in microbiology2012
Microbial dynamics and biodiversity in table olive fermentation: culture-dependent and -independent approaches.
Article in Frontiers in microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 30 papers.
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Who cites it
30 citing papers in PubMed.
- A sequential multi-strain inoculation approach for designing functional Sicilian table olives.Journal of the science of food and agriculture · 2026Article
- Comparative functional genomic analysis of table olive-associatedFrontiers in bioinformatics · 2026Article
- Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight COFoods (Basel, Switzerland) · 2024Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- In Silico Evidence of the Multifunctional Features ofFoods (Basel, Switzerland) · 2023Article
- Effect of Salt Addition and Fermentation Time on Phenolics, Microbial Dynamics, Volatile Organic Compounds, and Sensory Properties of the PDO Table Olives of Gaeta (Italy).Molecules (Basel, Switzerland) · 2022Article
- Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.Foods (Basel, Switzerland) · 2022Article
- Growth of ɣ-Proteobacteria in Low Salt Cucumber Fermentation Is Prevented by Lactobacilli and the Cover Brine Ingredients.Microbiology spectrum · 2022Article
- Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing.Microorganisms · 2021Article
- Microbiota profiling and screening of the lipase active halotolerant yeasts of the olive brine.World journal of microbiology & biotechnology · 2021Article
- Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.Frontiers in microbiology · 2021Review
- Effects of Different Stress Parameters on Growth and on Oleuropein-Degrading Abilities ofMicroorganisms · 2020Article
- Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis.Microorganisms · 2020Article
- A Review on Adventitious Lactic Acid Bacteria from Table Olives.Foods (Basel, Switzerland) · 2020Review
- Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis.Scientific reports · 2020Article
- Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis.Microorganisms · 2020Article
- Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation.Frontiers in microbiology · 2020Article
- Technologies and Trends to Improve Table Olive Quality and Safety.Frontiers in microbiology · 2018Review
- Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism.Scientific reports · 2017Article
- Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments.Frontiers in microbiology · 2017Article
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2 authors.
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Abstract
The microbial ecology of the table olive fermentation process is a complex set of dynamics in which the roles of the lactic acid bacteria (LAB) and yeast populations are closely related, and this synergism is of fundamental importance to obtain high quality products. Several studies on the ecology of table olives, both in spontaneous fermentations and in inoculated ones, have focused on the identification and characterization of yeasts, as they play a key role in the definition of the final organoleptic profiles through the production of volatile compounds. Moreover, these are able to promote the growth of LAB, which is responsible for the stabilization of the final product through the acidification activity and the inhibition of the growth of pathogenic bacteria. The current empirical production process of table olives could be improved through the development of mixed starter cultures. These can only be developed after a deep study of the population dynamics of yeasts and LAB by means of molecular methods. Until now, most studies have exploited culture-dependent approaches to define the natural microbiota of brine and olives. These approaches have identified two main species of LAB, namely Lactobacillus plantarum and L. pentosus, while, as far as yeasts are concerned, the most frequently isolated genera are Candida, Pichia, and Saccharomyces. However, there are a few studies in literature in which a culture-independent approach has been employed. This review summarizes the state of the art of the microbial ecology of table olive fermentations and it focuses on the different approaches and molecular methods that have been applied.
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