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This 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. • Metataxonomic analysis of ITS region was applied in Spanish-style olive fermentations. • Variances in yeast population were detected at 0, 24, and 83 days of fermentation. • Candida and Aureobasidium were the responsible genera for the statistical differences • No significant differences were observed in fermentation matrix or inoculation process. [ABSTRACT FROM AUTHOR]

In the present study, a dose-response model was used to investigate the susceptibility (NIC) and resistance (MIC) of the lactic acid bacteria and yeast populations with respect to five chemical preservatives (fumaric and pyruvic acids, cinnamaldehyde, sodium metabisulphite and natamycin) with potential application in table olives. Results were compared with respect to potassium sorbate, a well-known preservative habitually used in olive packaging. Sodium metabisulphite was the most efficient preservative to control lactic acid bacteria growth (MIC, 50 ppm), followed by cinnamaldehyde (1060 ppm) while pyruvic acid required higher concentrations (3211 ppm). Natamycin (25 ppm) was highly efficient against yeasts, followed by cinnamaldehyde (125 ppm), potassium sorbate (553 ppm), sodium metabisulphite (772 ppm) and pyruvic acid (3038 ppm). Fumaric acid, in the range assayed (0–2000 ppm), did not show any inhibitory effect against these two microbial groups. This survey presents for the first time a comparative study of the efficiency of potential preservatives to control the growth of table olive related microorganisms. Further studies should be performed to validate their effects and interactions in the food matrix. [ABSTRACT FROM AUTHOR]

This work focuses on the persistence of the putative probiotic bacteria Lactobacillus pentosus TOMC- LAB2 on green Spanish-style Manzanilla olives according to different packaging conditions and storage temperatures. The lactic acid bacteria population decreased with time but the highest survival counts (and lowest yeasts) at the end of storage (8 months) were observed in plastic pouches under nitrogen atmosphere and glass jars with brine stored at 20°C. Molecular techniques showed a 100% presence of the putative probiotic bacteria in biofilms adhered to olive epidermis, while it was absent in PPB (plastic pouches with brine) and in olives stored at 7°C. No changes in NaCl, pH or combined acidity were observed during the storage except for a slight increase in titratable acidity at 20°C. The color of the fruits was stable but degraded at 20°C for olives in plastic pouches with brine. [ABSTRACT FROM AUTHOR]

In this work, a total of 72 commercial table olive packages obtained from different international markets were analysed to determine their fungal biodiversity. Viable fungal counts ranged from the detection threshold (<1.6 log 10 CFU/g in 25% of cases) to a maximum of 5.86 log 10 CFU/g. Assignation of fungal taxonomy was carried out through a metataxonomic analysis of the ITS region, which revealed that almost half of the total sequences obtained from all packages corresponded to the Pichia genus (44.08%), followed by Citeromyces (14.45%), Candida (8.07%), and Wickerhamomyces (6.95%). In lower proportions were also detected other genera such as Starmerella (3.60%), Saccharomyces (2.24%), Debaryomyces (2.08%), and Dekkera (2.05%). The statistical analysis allowed to link certain taxa to specific types of elaboration (lye treated, green, and black natural olives), presentation (pitted, whole, or sliced samples), and packaging material/system (glass, PET, plastic bags, and vacuum). Likewise, Zygotorulaspora genus was especially sensitive to the presence of potassium sorbate, while other genera such as Sporobolomyces , Moniliella , and Gibellulopsis were more abundant in packages treated with this preservative. Lastly, potential pathogenic fungal genera such as Alternaria, Kodamaea, Lodderomyces, Malasessia, or Aspergillus were detected in low proportions (<0.3%), although with higher representation in some individual samples. Our results contribute to improving our knowledge of the fungal population associated with this ready-to-eat fermented vegetable, providing us a strong tool to assess the safety, stability, and quality of the final product. • Metataxonomic approach of ITS region was applied in global commercial olive packages. • Half of total sequences obtained from all packages corresponded to the Pichia genus. • Potential pathogenic fungi were detected in high representation in some samples. • The presence of certain fungal taxa was influenced by the packaging conditions. [ABSTRACT FROM AUTHOR]

After moisture, fat is the major constituent of table olives. However, scarce studies have been carried out to determine the influence of microorganisms and type of processing on the modification of their quality indexes. The present survey studies the influence of lipolytic ( Candida boidinii TOMC Y5 and Wickerhamomyces anomalus TOMC Y10) and nonlipolytic ( Debaryomyces etchellsii TOMC Y9 and Pichia galeiformis TOMC Y27) yeasts on the oil quality indexes of Manzanilla and Hojiblanca green fruits processed as directly brined and lye-treated table olives. Overall, the inocula scarcely used available sugars, except the lipolytic C. boidinii strain in lye-treated olives. Acetic acid production was limited in all conditions, except for the D. etchellsii strain in directly brined Manzanilla fruits. Ethanol formation was also reduced, although the W. anomalus (in both types of elaboration) and the C. boidinii (in lye-treated olives) strains produced significantly higher proportions. Apparently, changes in the oil quality indexes of processed olives were not related to the presence of yeasts, and hence, could have been caused by the endogenous activity of the fruits. A principal component analysis using the microbiological, physicochemical, and oil quality data supported this hypothesis, grouping treatments according to olive variety and type of elaboration, while segregation due to yeast inocula was not observed. [ABSTRACT FROM AUTHOR]