ArticleScientific reports2020
Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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15 citing papers in PubMed, 37 citations in OpenAlex.
- Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured withFoods (Basel, Switzerland) · 2025Article
- 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
- Topical application of the HSP90 inhibitor 17-AAG reduces skin inflammation and partially restores microbial balance: implications for atopic dermatitis therapy.Scientific reports · 2025Article
- Main Challenges Expected from the Impact of Climate Change on Microbial Biodiversity of Table Olives: Current Status and Trends.Foods (Basel, Switzerland) · 2023Review
- Microbial and Biochemical Profile of Different Types of Greek Table Olives.Foods (Basel, Switzerland) · 2023Article
- Article
- Distinguishing the milk microbiota of healthy goats and goats diagnosed with subclinical mastitis, clinical mastitis, and gangrenous mastitis.Frontiers in microbiology · 2022Article
- Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.Frontiers in microbiology · 2022Article
- Novel methods of microbiome analysis in the food industry.International microbiology : the official journal of the Spanish Society for Microbiology · 2021Review
- New Insights into Microbial Diversity of the Traditional Packed Table OlivesMicroorganisms · 2021Article
- Microbiota profiling and screening of the lipase active halotolerant yeasts of the olive brine.World journal of microbiology & biotechnology · 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
- Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style.Frontiers in microbiology · 2021Article
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Authors and funding
5 authors at 1 institution in 1 country.
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No grant is acknowledged in the PubMed record.
Abstract
In this work, a total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world. Then, prokaryotic diversity in olive biofilms was investigated by metataxonomic analysis. A total of 660 different OTUs were obtained, belonging to Archaea (2.12%) and Bacteria domains (97.88%). From these, 41 OTUs with a proportion of sequences ≥ 0.01% were studied by compositional data analysis. Only two genera were found in all samples, Lactobacillus, which was the predominant bacteria in the biofilm consortium (median 54.99%), and Pediococcus (26.09%). Celerinatantimonas, Leuconostoc, Alkalibacterium, Pseudomonas, Marinilactibacillus, Weissella, and the family Enterobacteriaceae were also present in at least 80% of samples. Regarding foodborne pathogens, only Enterobacteriaceae, Vibrio, and Staphylococcus were detected in at least 91.66%, 75.00%, and 54.10% of samples, respectively, but their median values were always below 0.15%. Compositional data analysis allowed discriminating between lye treated and natural olive samples, as well as between olives packaged in glass, PET and plastic bags. Leuconostoc, Celerinatantimonas, and Alkalibacterium were the bacteria genera with a higher discriminant power among samples. These results expand our knowledge of the bacteria diversity in olive biofilms, providing information about the sanitary and hygienic status of this ready-to-eat fermented vegetable.
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