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Knowledge of the microbial biodiversity through the different stages of black ripe olive processing is minimal. This study applied a metagenomic approach to evaluate the bacterial and fungal communities present in samples of two olive cultivars collected from an industrial producer. High-throughput sequencing and analysis of the V2-V3 region of the bacterial 16S rRNA genes showed that genus Acetobacter...
Fermented or acidified vegetable foods are considered microbiologically safe although the survival of certain pathogens has occasionally been reported in these products. The aim of this research was to investigate the fate of Escherichia coli, Salmonella enterica, Listeria monocytogenes and Staphylococcus aureus when they were added to different industrial olive brines, as well as to correlate their...
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