A survey of bacterial and fungal communities of table olives.
Eugenio Parente, Rocchina Pietrafesa, Francesca De Filippis, Alessandra De Vivo, Maria Grazia Labella, Marina Hidalgo, Emanuela Lavanga, Annamaria Ricciardi
This study surveys microbial communities in 363 table olive samples, finding that alkali treatment and natural fermentation drive distinct structures, while house microbiota and stochastic events create variability.
International Journal of Food Microbiology · Mar 30, 2026Peer-reviewedMicrobiology