Microbial and Biochemical Profile of Different Types of Greek Table Olives
Author:
Mougiou Niki1ORCID, Tsoureki Antiopi1ORCID, Didos Spyros12, Bouzouka Ioanna13, Michailidou Sofia1ORCID, Argiriou Anagnostis12ORCID
Affiliation:
1. Institute of Applied Biosciences, Centre for Research and Technology Hellas, Thermi, 57001 Thessaloniki, Greece 2. Department of Food Science and Nutrition, University of the Aegean, Myrina, 81400 Lemnos, Greece 3. Department of Medicine, Aristotle University of Thessaloniki, 54154 Thessaloniki, Greece
Abstract
Analysis of table olives microbiome using next-generation sequencing has enriched the available information about the microbial community composition of this popular fermented food. In this study, 16S and 18S rRNA sequencing was performed on table olives of five Greek popular cultivars, Halkidikis, Thassou, Kalamon, Amfissis, and Konservolia, fermented either by Greek style (in brine or salt-drying) or by Spanish style, in order to evaluate their microbial communities. Moreover, analytical methods were used to evaluate their biochemical properties. The prevailing bacterial species of all olives belonged to Lactobacillaceae, Leuconostocaceae, and Erwiniaceae families, while the most abundant yeasts were of the Pichiaceae family. Principal coordinates analysis showed a clustering of samples cured by salt-drying and of samples stored in brine, regardless of their cultivar. The biochemical evaluation of total phenol content, antioxidant activity, hydroxytyrosol, oleuropein, oleocanthal, and oleacein showed that salt-dried olives had low amounts of hydroxytyrosol, while Spanish-style green olives had the highest amounts of oleocanthal. All the other values exhibited various patterns, implying that more than one factor affects the biochemical identity of the final product. The protocols applied in this study can provide useful insights for the final product, both for the producers and the consumers.
Funder
Flagship Action of ‘Olive Roads’ national resources through the Public Investment Program of the General Secretariat for Research and Technology
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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