ArticlePloS one2013
NaOH-debittering induces changes in bacterial ecology during table olives fermentation.
Article in PloS one, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 91 citations in OpenAlex.
- Use ofFoods (Basel, Switzerland) · 2026Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Applying machine learning to classify table olives using bacterial metataxonomic data.NPJ science of food · 2025Article
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Microbial and Chemical Characterization of Natural-Style Green Table Olives from the Gordal, Hojiblanca and Manzanilla Cultivars.Foods (Basel, Switzerland) · 2023Article
- New Insights into Microbial Diversity of the Traditional Packed Table OlivesMicroorganisms · 2021Article
- Metagenetic and Volatilomic Approaches to Elucidate the Effect ofFrontiers in microbiology · 2021Article
- Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.Frontiers in microbiology · 2021Review
- 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
- Biodiversity and Multifunctional Features of Lactic Acid Bacteria Isolated From Table Olive Biofilms.Frontiers in microbiology · 2019Article
- Dynamics and diversity of the bacterial community during the spontaneous decay of açai (Euterpe oleracea) fruits.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2018Article
- Fermentation of Nocellara Etnea Table Olives by Functional Starter Cultures at Different Low Salt Concentrations.Frontiers in microbiology · 2018Article
- Genomic assessment in Lactobacillus plantarum links the butyrogenic pathway with glutamine metabolism.Scientific reports · 2017Article
- RNA-Based Amplicon Sequencing Reveals Microbiota Development during Ripening of Artisanal versus Industrial Lard d'Arnad.Applied and environmental microbiology · 2017Article
- Deleterious Metabolic Effects of High Fructose Intake: The Preventive Effect of Lactobacillus kefiri Administration.Nutrients · 2017Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Limited information is available on the impact of the NaOH treatment on table olive fermentations, and for this reason a polyphasic approach has been adopted here to investigate its effect on the fermentation dynamics and bacterial biodiversity. The microbial counts of the main groups involved in the transformation have not shown any differences, apart from a more prompt start of the fermentation when the olives were subjected to the NaOH treatment. The data produced by culture-independent analyses highlighted that the fermentation of table olives not treated with NaOH is the result of the coexistence of two different ecosystems: the surface of the olives and the brines. A sodium hydroxide treatment not only eliminates this difference, but also affects the bacterial ecology of the olives to a great extent. As proved by high-throughput sequencing, the fermentation of the olives not treated with NaOH was characterized by the presence of halophilic bacteria, which were substituted by Lactobacillus at the later stages of the fermentation, while enterobacteria were dominant when the olives were treated with sodium hydroxide. Higher biodiversity was found for Lactobacillus plantarum isolated during untreated fermentation. Different biotypes were found on the olive surface and in the brines. When the debittering process was carried out, a decrease in the number of L. plantarum biotypes were observed and those originating from the surface of the olive did not differentiate from the ones present in the brines.
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