Logo do repositório
 
Publicação

A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive

2025Artigo científico Acesso aberto
Ver registo simples
datacite.subject.fosCiências Agrárias::Biotecnologia Agrária e Alimentar
datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
datacite.subject.sdg12:Produção e Consumo Sustentáveis
datacite.subject.sdg04:Educação de Qualidade
dc.contributor.authorMartins, Fátima
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorRamalhosa, Elsa
dc.date.accessioned2026-06-01T17:34:27Z
dc.date.available2026-06-01T17:34:27Z
dc.date.issued2025
dc.description.abstractThe 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.eng
dc.description.sponsorshipThis research was funded by the Foundation for Science and Technology (FCT, Portugal)for financial from the national funds FCT/MCTES (PIDDAC) to CIMO (UIDB/00690/2020,UIDP/00690/2020) and SusTEC (LA/P/0007/2021), and by the project “OleaChain: Competencies for sustainability and innovation in the traditional olive grove value chain in the North Interior of Portugal” (NORTE-06-3559-FSE-000188).
dc.identifier.citationMartins, Fátima; Rodrigues, Nuno; Ramalhosa, Elsa (2025). A Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Olive. Applied Microbiology. ISSN 2673-8007. 5:2, p. 1-22
dc.identifier.doi10.3390/applmicrobiol5020052
dc.identifier.issn2673-8007
dc.identifier.urihttp://hdl.handle.net/10198/36820
dc.language.isoeng
dc.peerreviewedyes
dc.publisherMDPI
dc.relationMountain Research Center - UIDB/00690/2020
dc.relationMountain Research Center - UIDP/00690/2020
dc.relationOleaChain: Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Interior of Portugal (NORTE-06-3559-FSE-000188)
dc.relation.ispartofApplied Microbiology
dc.rights.urihttp://creativecommons.org/licenses/by-nd/4.0/
dc.subjectFermented product
dc.subjectEdible olives
dc.subjectBrine
dc.subjectMicroorganisms
dc.subjectSpecies diversity
dc.titleA Review of the Microbial Dynamics of Natural and Traditional Fermentations of Table Oliveeng
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardNumberUIDP/00690/2020
oaire.awardNumberNORTE-06-3559-FSE-000188
oaire.awardTitleMountain Research Center - UIDB/00690/2020
oaire.awardTitleMountain Research Center - UIDP/00690/2020
oaire.awardTitleOleaChain: Skills for sustainability and innovation in the value chain of traditional olive groves in the Northern Interior of Portugal (NORTE-06-3559-FSE-000188)
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F00690%2F2020/PT
oaire.awardURIhttps://cimo.ipb.pt/index.php?r=project/view&id=367
oaire.citation.endPage22
oaire.citation.issue2
oaire.citation.startPage1
oaire.citation.titleApplied Microbiology
oaire.citation.volume5
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamNORTE 2020 - Programa Operacional Regional do Norte
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameRodrigues
person.familyNameRamalhosa
person.givenNameNuno
person.givenNameElsa
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id1A1D-FC05-A05D
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0003-2503-9705
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id6602978189
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublicationd74be6c0-1703-4f77-bd81-e289ec981ee3
relation.isAuthorOfPublication.latestForDiscovery00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isProjectOfPublication29718e93-4989-42bb-bcbc-4daff3870b25
relation.isProjectOfPublication0aac8939-28c2-46f4-ab6b-439dba7f9942
relation.isProjectOfPublicationd3f407e1-edf6-4af8-a3b4-1db57410c4f1
relation.isProjectOfPublication.latestForDiscovery29718e93-4989-42bb-bcbc-4daff3870b25

Ficheiros

Principais
A mostrar 1 - 1 de 1
Miniatura
Nome:
A Review of the Microbial.pdf
Tamanho:
31.81 MB
Formato:
Adobe Portable Document Format
Ver/Abrir
Licença
A mostrar 1 - 1 de 1
Miniatura indisponível
Nome:
license.txt
Tamanho:
1.75 KB
Formato:
Item-specific license agreed upon to submission
Descrição:
Ver/Abrir

Coleções

CIMO - Artigos em Revistas Indexados à WoS/Scopus