Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis
2020
Konstantina Argyri | Agapi I. Doulgeraki | Evanthia Manthou | Athena Grounta | Anthoula A. Argyri | George-John E. Nychas | Chrysoula C. Tassou
Current information from conventional microbiological methods on the microbial diversity of table olives is insufficient. Next-generation sequencing (NGS) technologies allow comprehensive analysis of their microbial community, providing microbial identity of table olive varieties and their designation of origin. The purpose of this study was to evaluate the bacterial and yeast diversity of fermented olives of two main Greek varieties collected from different regions—green olives, cv. Halkidiki, from Kavala and Halkidiki and black olives, cv. Konservolia, from Magnesia and Fthiotida—via conventional microbiological methods and NGS. Total viable counts (TVC), lactic acid bacteria (LAB), yeast and molds, and <i>Enterobacteriaceae</i> were enumerated. Microbial genomic DNA was directly extracted from the olives’ surface and subjected to NGS for the identification of bacteria and yeast communities. <i>Lactobacillaceae</i> was the most abundant family in all samples. In relation to yeast diversity, <i>Phaffomycetaceae</i> was the most abundant yeast family in Konservolia olives from the Magnesia region, while <i>Pichiaceae</i> dominated the yeast microbiota in Konservolia olives from Fthiotida and in Halkidiki olives from both regions. Further analysis of the data employing multivariate analysis allowed for the first time the discrimination of cv. Konservolia and cv. Halkidiki table olives according to their geographical origin.
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