AUTHOR=Benítez-Cabello Antonio , Bautista-Gallego Joaquín , Garrido-Fernández Antonio , Rantsiou Kalliopi , Cocolin Luca , Jiménez-Díaz Rufino , Arroyo-López Francisco N. 

TITLE=RT-PCR–DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations

JOURNAL=Frontiers in Microbiology

VOLUME=7

YEAR=2016

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.01291

DOI=10.3389/fmicb.2016.01291

ISSN=1664-302X

ABSTRACT=<p>This paper describes the dominant bacterial species metabolically active through the industrial production of Spanish-style Manzanilla and Gordal olives. For this purpose, samples (brines and fruits) obtained at 0, 15, and 90 fermentation days were analyzed by a culture-independent approach to determine viable cells by reverse transcription of RNA and further PCR-DGGE analysis, detecting at least 7 different species. <italic>Vibrio vulnificus, Lactobacillus plantarum</italic> group, and <italic>Lactobacillus parafarraginis</italic> were present in samples from both cultivars; <italic>Lactobacillus sanfranciscensis</italic> and <italic>Halolactobacillus halophilus</italic> were detected only in Gordal samples, while <italic>Staphylococcus</italic> sp. was exclusively found at the onset of Manzanilla fermentations. Physicochemical data showed a typical fermentation profile while scanning electron microscopy confirmed the <italic>in situ</italic> biofilm formation on the olive epidermis. Different <italic>Bacillus, Staphylococcus</italic>, and <italic>Enterococcus</italic> species, not detected during the fermentation process, were also found in the solid marine salt used by the industry for preparation of brines. Elucidation of these non-lactic acid bacteria species role during fermentation is then an appealingly challenge, particularly regarding safety issues.</p>