ArticleFrontiers in microbiology2020
Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation.
Article in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 30 citations in OpenAlex.
- Chemical and Quality Changes in Natural Green Manzanilla Olives: Impact of Preservation, Brine, and Storage.Journal of food science · 2026Article
- Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured withFoods (Basel, Switzerland) · 2025Article
- Baseline microbiota of blueberries, soil, and irrigation water from blueberry farms located in three geographical regions.Heliyon · 2024Article
- African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling.NPJ science of food · 2022Review
- Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.Frontiers in microbiology · 2022Article
- Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future.Frontiers in microbiology · 2021Review
- Metagenetic and Volatilomic Approaches to Elucidate the Effect ofFrontiers in microbiology · 2021Article
- Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style.Frontiers in microbiology · 2021Article
- Microbial Characterization of Yellow Curing Process of Codfish.International journal of food science · 2021Article
- Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation.Frontiers in microbiology · 2021Article
- A Review on Adventitious Lactic Acid Bacteria from Table Olives.Foods (Basel, Switzerland) · 2020Review
- Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations.Frontiers in microbiology · 2020Article
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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
Table olives are one of the most well-known traditionally fermented products, and their global consumption is exponentially increasing. In direct brining, table olives are produced spontaneously, without any debittering pre-treatment. Up to date, fermentation process remains empirical and inconstant, as it is affected by the physicochemical attributes of the fruit, tree and fruit management of pro and post-harvest. In the present study, whole and cracked Picual table olives were fermented at industrial scale for 120 days, using three distinct methods (natural fermentation, inoculation with lactic acid bacteria (LAB) at a 7 or a 10% NaCl concentration). Microbial, physicochemical and sensorial alterations monitored during the whole process, and several differences were observed between treatments. Results indicated that in all treatments, the dominant microflora were LAB. Yeasts also detected in noteworthy populations, especially in non-inoculated samples. However, LAB population was significantly higher in inoculated compared to non-inoculated samples. Microbial profiles identified by metagenomic approach showed meaningful differences between spontaneous and inoculated treatments. As a result, the profound dominance of starter culture had a severe effect on olives fermentation, resulting in lower pH and higher acidification, which was mainly caused by the higher levels of lactic acid produced. Furthermore, the elimination of
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