ArticleFrontiers in microbiology2020
Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations.
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, 42 citations in OpenAlex.
- Use ofFoods (Basel, Switzerland) · 2026Article
- Grape Must as a Bioelectrochemical Processor.ACS omega · 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
- Short-term warming supports mineral-associated carbon accrual in abandoned croplands.Nature communications · 2025Article
- Isolation and evaluation of aFrontiers in bioengineering and biotechnology · 2025Article
- Article
- Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.Frontiers in microbiology · 2022Article
- Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage.Frontiers 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
- Metagenetic and Volatilomic Approaches to Elucidate the Effect ofFrontiers in microbiology · 2021Article
Corrections and comments
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Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
French PDO Nyons black table olives are produced according to a traditional slow spontaneous fermentation in brine. The manufacture and unique sensorial properties of these olives thus only rely on the autochthonous complex microbiota. This study aimed at unraveling the microbial communities and dynamics of Nyons olives during a 1.5-year-long spontaneous fermentation to determine the main microbial drivers and link microbial species to key metabolites. Fermentations were monitored at a local producer plant at regular time intervals for two harvests and two olive types (organically and conventionally grown) using culture-dependent and metabarcoding (ITS2 for fungi, V3-V4 region for bacteria) approaches. Olives and brines were also sampled for volatiles, organic acids and phenolic compounds. No major differences in microbiota composition were observed according to olive type or harvest period. Throughout the fermentation, yeasts were clearly the most dominant. ITS2 sequencing data revealed complex fungal diversity dominated by
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