Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations

10 Páginas.-- 4 Figuras.-- 1 Tabla

Detalles Bibliográficos
Autores: López-García, Elio, Romero-Gil, Verónica, Arroyo López, Francisco Noé, Benítez-Cabello, Antonio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2024
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/381547
Acceso en línea:http://hdl.handle.net/10261/381547
Access Level:acceso abierto
Palabra clave:Lye-treated olives
New generation sequencing
Inoculation
Biofilms
Yeasts
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spelling Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentationsLópez-García, ElioRomero-Gil, VerónicaArroyo López, Francisco NoéBenítez-Cabello, AntonioLye-treated olivesNew generation sequencingInoculationBiofilmsYeasts10 Páginas.-- 4 Figuras.-- 1 TablaThis study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples (n = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), Candida and Aureobasidium, as accountable for the observed variances among the different fermentation time samples. Notably, Candida exhibited a marked increase during 83 days of fermentation, opposite to Aureobasidium, which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also Mycosphaerella (19.82 %) and Apohysomyces (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts Saccharomyces and Isstachenkia. Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations.This research was funded through the TOBE project (RTI2018-100883-B-I00, MCIU/AEI/FEDER, UE). ELG and VRG thank the Spanish Ministry of Science and Innovation for their FPI contract (PRE2019-087812), and postdoctoral contract (FJC2019-040605-I), respectively. ABC thanks the Junta de Andalucía for his postdoctoral contract (PAIDI2020- 00162). Thanks to Mss. Virginia Martín Arranz for her technical assistant.ElsevierMinisterio de Ciencia, Innovación y Universidades (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2025202520242025info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/381547reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-100883-B-I00The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.ijfoodmicro.2024.110689http://dx.doi.org/10.1016/j.ijfoodmicro.2024.110689Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3815472026-05-22T06:33:51Z
dc.title.none.fl_str_mv Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
title Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
spellingShingle Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
López-García, Elio
Lye-treated olives
New generation sequencing
Inoculation
Biofilms
Yeasts
title_short Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
title_full Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
title_fullStr Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
title_full_unstemmed Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
title_sort Impact of lactic acid bacteria inoculation on fungal diversity during Spanish-style green table olive fermentations
dc.creator.none.fl_str_mv López-García, Elio
Romero-Gil, Verónica
Arroyo López, Francisco Noé
Benítez-Cabello, Antonio
author López-García, Elio
author_facet López-García, Elio
Romero-Gil, Verónica
Arroyo López, Francisco Noé
Benítez-Cabello, Antonio
author_role author
author2 Romero-Gil, Verónica
Arroyo López, Francisco Noé
Benítez-Cabello, Antonio
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia, Innovación y Universidades (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Lye-treated olives
New generation sequencing
Inoculation
Biofilms
Yeasts
topic Lye-treated olives
New generation sequencing
Inoculation
Biofilms
Yeasts
description 10 Páginas.-- 4 Figuras.-- 1 Tabla
publishDate 2024
dc.date.none.fl_str_mv 2024
2025
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/381547
url http://hdl.handle.net/10261/381547
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-100883-B-I00
The underlying dataset has been published as supplementary material of the article in the publisher platform at DOI 10.1016/j.ijfoodmicro.2024.110689
http://dx.doi.org/10.1016/j.ijfoodmicro.2024.110689
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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