Polyphasic Characterisation of Microbiota Associated with Sant'Agostino Table Olives Flavoured with <i>Foeniculum vulgare</i>.

ABSTRACT: Sant'Agostino green table olives, traditionally processed in Apulia and flavoured with Foeniculum vulgare, represent a niche product whose microbial ecology remains largely unexplored. This study aimed to characterise the microbiota of the final product (both brine and fruit) after six months of storage with wild fennel. Four production batches were analysed using a combined culture-dependent and culture-independent approach. Microbiological counts revealed variable levels of aerobic mesophilic microorganisms, yeasts, lactic acid bacteria (LAB), and staphylococci, with yeasts and LAB being predominant. Ten LAB strains were identified, including Enterococcus faecium, Leuconostoc mesenteroides subsp. jonggajibkimchii, Leuconostoc mesenteroides subsp. cre

SUBMITTER: Alfonzo A 

PROVIDER: S-EPMC12610113 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature