摘要
The traditional fermentation of table olives is a complex and dynamic, process, carried out by a consortium of microorganisms that interact with each other and contribute to the uniqueness and attractiveness of the final product. Fermentation is conducted by yeasts and lactic acid bacteria (LAB) that coexist in olive fruits. The succession of one microbial population to the detriment of others depends on internal and external factors that affect the process, e.g., the maturation degree of fruits, cultivar, endophytic, or epiphytic state of microorganisms, pH, water activity, temperature, and salt concentration. Thus, studying microbiota evolution and their identification in natural table olive fermentations is paramount. This review aims to provide an overview of the knowledge on the natural fermentation of table olives, namely regarding microbial dynamics, as to report the main species involved in the fermentation process, highlight the influence of the olive oil ecosystem on the origin of the microbiota and consequently on the obtaining of the final product. The results report a total of 97 yeast species and 45 LAB species described in olives and brine over the last few decades.
摘要译文
桌子橄榄的传统发酵是一个复杂而动态的过程，该过程是由微生物联盟进行的，它们相互相互作用，并有助于最终产品的独特性和吸引力。发酵是通过橄榄果中并存的酵母菌和乳酸菌（LAB）进行的。一个微生物种群的继任损害了其他微生物，取决于影响该过程的内部和外部因素，例如，微生物，pH值，水活性，温度和盐浓度的水果，品种，内生或附生状态的成熟度。因此，研究菌群进化及其在自然表橄榄发酵中的鉴定至关重要。这篇综述旨在概述有关表橄榄自然发酵的知识，即关于微生物动力学的知识，以报告发酵过程中涉及的主要物种，强调了橄榄油生态系统对微生物群的起源的影响，并因此对获得最终产品的获得。结果报告了过去几十年中总共有97种酵母菌和45种实验室。
Fátima Martins; Nuno Rodrigues; Elsa Ramalhosa. A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive[J]. Applied Microbiology, 2025,5(2): 52