Exploring bacteria diversity in commercialized table olive biofilms by metataxonomic and compositional data analysis

Area of Science:

• Microbiology
• Food Science
• Bioinformatics

Background:

• Table olives are a globally consumed fermented vegetable product.
• Olive biofilms harbor diverse microbial communities influencing product quality and safety.
• Understanding microbial diversity is crucial for food safety and quality control.

Purpose of the Study:

• To characterize the prokaryotic diversity in commercial table olive biofilms.
• To identify key bacterial genera and their prevalence in olive biofilms.
• To correlate microbial composition with processing methods and packaging materials.

Main Methods:

• Metataxonomic analysis of prokaryotic 16S rRNA gene sequences from 72 table olive samples.
• Compositional data analysis to identify discriminant bacterial genera.
• Quantification of bacterial genera and detection of foodborne pathogens.

Main Results:

• A total of 660 operational taxonomic units (OTUs) were identified, dominated by Bacteria (97.88%).
• Lactobacillus (median 54.99%) and Pediococcus (26.09%) were universally present.
• Microbial profiles differentiated between lye-treated vs. natural olives and packaging types (glass, PET, plastic bags).

Conclusions:

• The study provides comprehensive insights into the bacterial diversity of table olive biofilms.
• Specific bacterial genera, including Leuconostoc, Celerinatantimonas, and Alkalibacterium, showed high discriminant power.
• Findings contribute to assessing the sanitary and hygienic status of ready-to-eat table olives.