Enhancement of the Knowledge on Fungal Communities in Directly Brined Alorena de Malaga Green Olive Fermentations by Metabarcoding Analysis.

ABSTRACT: Nowadays, our knowledge of the fungal biodiversity in fermented vegetables is limited although these microorganisms could have a great influence on the quality and safety of this kind of food. This work uses a metagenetic approach to obtain basic knowledge of the fungal community ecology during the course of fermentation of natural Aloreña de Málaga table olives, from reception of raw material to edible fruits. For this purpose, samples of brines and fruits were collected from two industries in Guadalhorce Valley (Málaga, Spain) at different moments of fermentation (0, 7, 30 and 120 days). The physicochemical and microbial counts performed during fermentation showed the typical evolution of this type of processes, mainly dominated by yeasts in apparent absence of Enterobacteriaceae and Lac

SUBMITTER: Arroyo-Lopez FN 

PROVIDER: S-EPMC5026345 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature