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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...
The presence of phenolic compounds in raw olives, particularly the bitter glucoside oleuropein, requires transforming this substance into other non-bitter to make the fruit palatable. An alkali treatment is currently carried out to hydrolyze the oleuropein but a high volume of wastewater is generated. The aim of this study was to develop a natural product without an alkali treatment and with appropriate...
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