ArticleFrontiers in microbiology2017
Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments.
Article in Frontiers in microbiology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed, 40 citations in OpenAlex.
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Use ofFoods (Basel, Switzerland) · 2026Article
- The Natural Fermentation of Greek Tsounati Olives: Microbiome Analysis.Foods (Basel, Switzerland) · 2025Article
- Candida boidinii isolates from olive curation water: a promising platform for methanol-based biomanufacturing.AMB Express · 2024Article
- The Rising Role of Omics and Meta-Omics in Table Olive Research.Foods (Basel, Switzerland) · 2023Review
- Microbial and Biochemical Profile of Different Types of Greek Table Olives.Foods (Basel, Switzerland) · 2023Article
- Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece.Frontiers in microbiology · 2023Article
- Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.Microorganisms · 2022Article
- Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters.Foods (Basel, Switzerland) · 2022Article
- A Preliminary Approach to Define the Microbiological Profile of Naturally FermentedFoods (Basel, Switzerland) · 2022Article
- 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
- 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
- Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation.Foods (Basel, Switzerland) · 2019Article
- A Quasi-Domesticate Relic Hybrid Population ofFrontiers in genetics · 2019Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions. Olives were subjected to spontaneous fermentation in 7% (w/v) NaCl brine solution (control treatment) or brine acidified with (a) 0.5% (v/v) vinegar, and (b) 0.1% (v/v) lactic acid at the onset of fermentation. Changes in microbial counts, pH, acidity, organic acids, sugars, and alcohols were analyzed for a period of 187 days. Yeast consortia diversity was evaluated at days 4, 34, 90, 140, and 187 of fermentation. A total of 260 isolates were characterized at sub-species level by rep-PCR genomic fingerprinting with the oligo-nucleotide primer (GTG)
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