Abstract
In this work, a total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world. Then, prokaryotic diversity in olive biofilms was investigated by metataxonomic analysis. A total of 660 different OTUs were obtained, belonging to Archaea (2.12%) and Bacteria domains (97.88%). From these, 41 OTUs with a proportion of sequences ≥ 0.01% were studied by compositional data analysis. Only two genera were found in all samples, Lactobacillus, which was the predominant bacteria in the biofilm consortium (median 54.99%), and Pediococcus (26.09%). Celerinatantimonas, Leuconostoc, Alkalibacterium, Pseudomonas, Marinilactibacillus, Weissella, and the family Enterobacteriaceae were also present in at least 80% of samples. Regarding foodborne pathogens, only Enterobacteriaceae, Vibrio, and Staphylococcus were detected in at least 91.66%, 75.00%, and 54.10% of samples, respectively, but their median values were always below 0.15%. Compositional data analysis allowed discriminating between lye treated and natural olive samples, as well as between olives packaged in glass, PET and plastic bags. Leuconostoc, Celerinatantimonas, and Alkalibacterium were the bacteria genera with a higher discriminant power among samples. These results expand our knowledge of the bacteria diversity in olive biofilms, providing information about the sanitary and hygienic status of this ready-to-eat fermented vegetable.
Highlights
In this work, a total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world
According to olive legislation[35], the maximum pH value allowed for SS olives is 4.0 when fruits are preserved by refrigeration, addition of preservatives, modified atmospheres or by their own chemical characteristics
This work has proven the effectiveness of the application of metagenomics and multivariate analysis based in Compositional Data (CoDa) to expand our knowledge of the prokaryotic diversity in olive biofilms
Summary
A total of 72 samples of non-thermally treated commercial table olives were obtained from different markets of the world. Compositional data analysis allowed discriminating between lye treated and natural olive samples, as well as between olives packaged in glass, PET and plastic bags. Leuconostoc, Celerinatantimonas, and Alkalibacterium were the bacteria genera with a higher discriminant power among samples These results expand our knowledge of the bacteria diversity in olive biofilms, providing information about the sanitary and hygienic status of this ready-to-eat fermented vegetable. Packaged table olives can be stabilized by pasteurization or sterilization, guaranteeing the absence of viable microbial cells Many times, they are preserved by their physic-chemical characteristics (pH, free acidity and salt) with or without use of preservatives. The study and control of the bacteria biodiversity during table olive processing can be useful for the evaluation and management of the safety risk associated with this ready-to-eat fermented vegetable, especially microorganisms with the ability to form biofilms on olive epidermis. Various omic studies have been carried out to determine the bacterial and fungal evolution during the fermentation p rocess[8,9,10,11,12,13,14], but not in the finished products
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