Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis
| Autor: | Miguel Montes-Borrego, Eduardo Medina, Blanca B. Landa, Francisco Noé Arroyo-López, Francisco Rodríguez-Gómez, Verónica Romero-Gil, M.A. Ruiz-Bellido |
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| Přispěvatelé: | Junta de Andalucía |
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Propionibacterium 030106 microbiology Olive fermentations Biodiversity Microbiology 03 medical and health sciences Brining Bacterial ecology Olea RNA Ribosomal 16S Yeasts Humans Aloreña de Málaga Food science biology Bacteria Pseudomonas Celerinatantimonas food and beverages Pyrosequencing General Medicine Lactobacillaceae biology.organism_classification Enterobacteriaceae 030104 developmental biology Spain Fermentation Food Microbiology Metagenome Salts Food Science |
| Zdroj: | Digital.CSIC. Repositorio Institucional del CSIC instname |
| Popis: | This study uses an ¿omics¿ approach to evaluate the bacterial biodiversity changes during fermentation process of natural green cracked Aloreña de Málaga table olives, from raw material to fermented fruit. For this purpose, two industries separated by almost 20 km in Guadalhorce Valley (Málaga, Spain) were analysed for obtaining both brines and fruit samples at different moments of fermentation (0, 7, 30 and 120 days). Physicochemical and microbial counts during fermentation showed the typical evolution of this type of processes, apparently dominated by yeasts. However, high-throughput barcoded pyrosequencing analysis of V2¿V3 hypervariable region of the bacterial 16S rRNA gene showed at 97% identity the presence of 131 bacterial genera included in 357 operational taxonomic units, not detected by the conventional approach. The bacterial biodiversity was clearly higher in the olives at the moment of reception in the industry and during the first days of fermentation, while decreased considerably as elapse the fermentation process. The presence of Enterobacteriaceae and Lactobacillaceae species was scarce during the four months of study. On the contrary, the most important genus at the end of fermentation was Celerinatantimonas in both brine (95.3% of frequency) and fruit (89.4%) samples, while the presence of well-known spoilage microorganisms (Pseudomonas and Propionibacterium) and halophilic bacteria (Modestobacter, Rhodovibrio, Salinibacter) was also common during the course of fermentation. Among the most important bacterial pathogens related to food, only Staphylococcus genus was found at lowfrequencies (b0.02% of total sequences). Results showthe need of this type of studies to enhance our knowledge of the microbiology of table olive fermentations. It is also necessary to determine the role played by these species not previously detected in table olives on the quality and safety of this fermented vegetable. The research leading to these results has received funding from Junta de Andalucía Government through the PrediAlo project (AGR-7755: www.predialo.science.com.es) and FEDER European funds. FNAL wishes to express thanks to the Spanish government for his RyC postdoctoral research contract while VRG would like to thank ceiA3, Spanish Government, Bank of Santander, IG-CSIC and ‘Aloreña de Málaga’ Olive Manufacturing Association for her pre-doctoral fellowship. |
| Databáze: | OpenAIRE |
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