Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing.

ABSTRACT: The knowledge about the microbial diversity of different olives varieties from diverse regions in the Mediterranean basin is limited. This work aimed to determine the microbial diversity of three different fermented olive varieties, collected from different regions in Cyprus, via Next Generation Sequencing (NGS) analysis. Olives were spontaneously fermented for 120 days, microbial DNA was extracted from the final products, and subjected to 16S rRNA gene and ITS1 loci metabarcoding analysis for the determination of bacterial and fungal communities, respectively. Results revealed that the bacterial profile of the studied varieties was similar, while no noteworthy differences were observed in olives from different regions. The bacterial profile was dominated by the co-existence of L

SUBMITTER: Kamilari E 

PROVIDER: S-EPMC9886855 | biostudies-literature | 2022

REPOSITORIES: biostudies-literature