@misc{10481/75683,
year = {2022},
month = {2},
url = {http://hdl.handle.net/10481/75683},
abstract = {The influence of the inoculum on bacterial communities of Spanish-style green table olive brinesis very limited.
This work assessed the size and structure of the bacterial communities in olive brines inoculated with Lactiplantibacillus
plantarum. Also, a new qPCR assay was developed to determine the specific abundance of this genus.
Absolute abundances of total Bacteria and L. plantarum decrease steadily during the fermentation. Similarly, there
were differences in both populations according to the container origin. On the other hand, the dominant bacterial
genera were (in decreasing abundance): Vibrio, Marinilactibacillus, Lactiplantibacillus, Enterococcus, Secundilactobacillus,
Loigolactobacillus, Amphibacillus, Pediococcus, Alkalibacterium, Halolactibacillus, Weissella, Lentilactobacillus,
and Paucilactobacillus. Colonisation and proliferation of several different genera within the Lactobacillacea
family was allowed despite the use of a starter. Bacterial structure presented a broad intra-specific diversity
among the different brines. Also, it was revealed that NaCl concentration was modulated the size and structure of
the bacterial communities.},
organization = {Erasmus+ Inter-national Dimension program},
publisher = {Elsevier},
keywords = {Lactiplantibacillus plantarum},
keywords = {Olive brines},
keywords = {Fermented food},
keywords = {Microbiota},
keywords = {NaCl concentration},
title = {Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives},
doi = {10.1016/j.lwt.2022.113212},
author = {Correa Galeote, David and González López, Jesús Juan},
}