Table Info

Table 2.

Presentation of various commercially available kits for DNA extraction, employed in table olives and brine microbial diversity research

Commercially available kit	Company-headquarters	References
DNeasy^®PowerFood^®Microbial Kit	Qiagen; Hilden, Germany	Kamilari et al. [48], Ruiz-Barba et al. [43]
DNeasy^®mericon^® Food Kit	Qiagen; Hilden, Germany	Randazzo et al. [39], Vacalluzzo et al. [40]
DNeasy^®PowerSoil^® Kit	Qiagen; Hilden, Germany	Kazou et al. [37]
NucleoSpin^® Soil Kit	Macherey-Nagel; Dueren, Germany	Penland et al. [10]
NucleoSpin^® Food Kit	Macherey-Nagel; Dueren, Germany	Argyri et al. [45]
ZymoBIOMICS™ DNA Miniprep Kit	Zymo Research; Irvine, USA	Michailidou et al. [38]
FastDNA™ Pro Soil-Direct Kit	MP Biomedicals; Illkrich, France	De Angelis et al. [46]

Declarations

Author contributions

FTM: Conceptualization, Validation, Writing—review & editing, Supervision. DL: Investigation, Writing—original draft, Writing—review & editing. Both authors read and approved the submitted version.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

Consent to participate

Not applicable.

Consent to publication

Not applicable.

Availability of data and materials

Not applicable.

Funding

Not applicable.

Copyright

References

Mantzouridou FT, Mastralexi A, Filippidou M, Tsimidou MZ. Challenges in the Processing Line of Spanish Style cv. Chalkidiki Green Table Olives Spontaneously Fermented in Reduced NaCl Content Brines. J Lipid Sci Technol. 2020;122:1900453. [DOI]

Vaccalluzzo A, Pino A, Russo N, De Angelis M, Caggia C, Randazzo CL. FoodOmics as a new frontier to reveal microbial community and metabolic processes occurring on table olives fermentation. Food Microbiol. 2020;92:103606. [DOI] [PubMed]

Tsoungos A, Pemaj V, Slavko A, Kapolos J, Papadelli M, Papadimitriou K. The Rising Role of Omics and Meta-Omics in Table Olive Research. Foods. 2023;12:3783. [DOI] [PubMed] [PMC]

World olive oil and table olive figures [Internet]. International Olive Council; 2024 [cited 2024 May 1]. Available from: https://www.internationaloliveoil.org/what-we-do/economic-affairs-promotion-unit/#figures

Perpetuini G, Prete R, Garcia-Gonzalez N, Khairul Alam M, Corsetti A. Table Olives More than a Fermented Food. Foods. 2020;9:178. [DOI] [PubMed] [PMC]

Rocha J, Borges N, Pinho O. Table olives and health: a review. J Nutr Sci. 2020;9:e57. [DOI] [PubMed] [PMC]

Garrido-Fernandez A, Adams MR, Fernandez-Diez MJ. Table olives Production and Processing. London: Chapman & Hall; 1997.

Conte P, Fadda C, Del Caro A, Urgeghe PP, Piga A. Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality. Foods. 2020;9:514. [DOI] [PubMed] [PMC]

Kailis SG, Kiritsakis A. Table Olives: Processing, Nutritional, and Health Implications: Bioactivity, Chemistry and Processing. In: Shahidi F, Kiritsakis A, editors. Olives and Olive Oil as Functional Foods. Chichester, UK: Wiley and Sons; 2017. pp. 295–324. [DOI]

10.

Penland M, Deutsch SM, Falentin H, Pawtowski A, Poirier E, Visenti G, et al. Deciphering Microbial Community Dynamics and Biochemical Changes During Nyons Black Olive Natural Fermentations. Front Microbiol. 2020;11:586614. [DOI]

11.

IOC, Trade Standard Applying to Table Olives, COI/OT/NC. No 1/2004 [Internet]. 2004 [cited 2024 Jun 2]. Available from: https://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/standards-and-methods/

12.

Romeo FV. Microbiological Aspects of Table Olives. In: Muzzalupo I, editor. Olive Germplasm - The Olive Cultivation, Table Olive and Olive Oil Industry in Italy. InTech; 2012. pp. 321–42. [DOI]

13.

Panagou EZ, Tassou CC, Katsaboxakis CZ. Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus. J Sci Food Agric. 2003;83:667–74. [DOI]

14.

Rodríguez-Gómez F, Romero-Gil V, Bautista-Gallego J, Garrido-Fernández A, Arroyo-López FN. Multivariate analysis to discriminate yeast strains with technological applications in table olive processing. World J Microbiol Biotechnol. 2012;28:1761–70. [DOI]

15.

Heperkan D. Microbiota of table olive fermentations and criteria of selection for their use as starters. Front Microbiol. 2013;4:143. [DOI]

16.

Bleve G, Tufariello M, Durante M, Grieco F, Ramires FA, Mita G, et al. Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters. Food Microbiol. 2015;46:368–82. [DOI]

17.

Botta C, Cocolin L. Microbial dynamics and biodiversity in table olive fermentation: Culture-dependent and -independent approaches. Front Microbiol. 2012;3:245. [DOI]

18.

Portilha-Cunha MF, Macedo AC, Malcata FX. A Review on Adventitious Lactic Acid Bacteria from Table Olives. Foods. 2020;9:948. [DOI] [PubMed] [PMC]

19.

Arroyo-López FN, Querol A, Bautista-Gallego J, Garrido-Fernández A. Role of yeasts in table olive production. Int J Food Microbiol. 2008;128:189–96. [DOI] [PubMed]

20.

Bonatsou S, Tassou CC, Panagou EZ, Nychas GE. Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms. 2017;5:30. [DOI] [PubMed] [PMC]

21.

Yap M, Ercolini D, Álvarez-Ordóñez A, O’Toole PW, O’Sullivan O, Cotter PD. Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain. Annu Rev Food Sci Technol. 2022;13:361–84. [DOI] [PubMed]

22.

Benítez-Cabello A, Bautista-Gallego J, Garrido-Fernández A, Rantsiou K, Cocolin L, Jiménez-Díaz R, et al. RT-PCR-DGGE Analysis to Elucidate the Dominant Bacterial Species of Industrial Spanish-Style Green Table Olive Fermentations. Front Microbiol. 2016;7:1291. [DOI] [PubMed] [PMC]

23.

Shi H, An F, Lin H, Li M, Wu J, Wu R. Advances in fermented foods revealed by multi-omics: A new direction toward precisely clarifying the roles of microorganisms. Front Microbiol. 2022;13:1044820. [DOI] [PubMed] [PMC]

24.

Cocolin L, Mataragas M, Bourdichon F, Doulgeraki A, Pilet MF, Jagadeesan B, et al. Next generation microbiological risk assessment meta-omics: The next need for integration. Int J Food Microbiol. 2018;287:10–7. [DOI] [PubMed]

25.

Anagnostopoulos DA, Tsaltas D. Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future. Front Microbiol. 2022;12:797295. [DOI] [PubMed] [PMC]

26.

Breitwieser FP, Lu J, Salzberg SL. A review of methods and databases for metagenomic classification and assembly. Brief Bioinform. 2019;20:1125–36. [DOI] [PubMed] [PMC]

27.

Billington C, Kingsbury JM, Rivas L. Metagenomics Approaches for Improving Food Safety: A Review. J Food Prot. 2022;85:448–64. [DOI] [PubMed]

28.

Navgire GS, Goel N, Sawhney G, Sharma M, Kaushik P, Mohanta YK, et al. Analysis and Interpretation of metagenomics data: an approach. Biol Proced Online. 2022;24:18. [DOI] [PubMed] [PMC]

29.

Nam NN, Do HDK, Loan Trinh KT, Lee NY. Metagenomics: An Effective Approach for Exploring Microbial Diversity and Functions. Foods. 2023;12:2140. [DOI] [PubMed] [PMC]

30.

Quince C, Walker AW, Simpson JT, Loman NJ, Segata N. Shotgun metagenomics, from sampling to analysis. Nat Biotechnol. 2017;35:833–44. [DOI] [PubMed]

31.

Kim M, Lee KH, Yoon SW, Kim BS, Chun J, Yi H. Analytical Tools and Databases for Metagenomics in the Next-Generation Sequencing Era. Genomics Inform. 2013;11:102. [DOI] [PubMed] [PMC]

32.

Franzosa EA, Hsu T, Sirota-Madi A, Shafquat A, Abu-Ali G, Morgan XC, et al. Sequencing and beyond: integrating molecular ‘omics’ for microbial community profiling. Nat Rev Microbiol. 2015;13:360–72. [DOI] [PubMed] [PMC]

33.

Mougiou N, Tsoureki A, Didos S, Bouzouka I, Michailidou S, Argiriou A. Microbial and Biochemical Profile of Different Types of Greek Table Olives. Foods. 2023;12:1527. [DOI] [PubMed] [PMC]

34.

Liu YX, Qin Y, Chen T, Lu M, Qian X, Guo X, et al. A practical guide to amplicon and metagenomic analysis of microbiome data. Protein Cell. 2021;12:315–30. [DOI] [PubMed] [PMC]

35.

Parente E, De Filippis F, Ercolini D, Ricciardi A, Zotta T. Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database. Int J Food Microbiol. 2019;305:108249. [DOI] [PubMed]

36.

De Filippis F, Parente E, Ercolini D. Metagenomics insights into food fermentations. Microb Biotechnol. 2017;10:91–102. [DOI] [PubMed] [PMC]

37.

Kazou M, Tzamourani A, Panagou EZ, Tsakalidou E. Unraveling the Microbiota of Natural Black cv. Kalamata Fermented Olives through 16S and ITS Metataxonomic Analysis. Microorganisms. 2020;8:672. [DOI] [PubMed] [PMC]

38.

Michailidou S, Trikka F, Pasentsis K, Petrovits GE, Kyritsi M, Argiriou A. Insights into the evolution of Greek style table olives microbiome stored under modified atmosphere: Biochemical implications on the product quality. Food Control. 2021;130:108286. [DOI]

39.

Randazzo CL, Todaro A, Pino A, Pitino I, Corona O, Caggia C. Microbiota and metabolome during controlled and spontaneous fermentation of Nocellara Etnea table olives. Food Microbiol. 2017;65:136–48. [DOI]

40.

Vaccalluzzo A, Celano G, Pino A, Calabrese FM, Foti P, Caggia C, et al. Metagenetic and Volatilomic Approaches to Elucidate the Effect of Lactiplantibacillus plantarum Starter Cultures on Sicilian Table Olives. Front Microbiol. 2022;12:771636. [DOI] [PubMed] [PMC]

41.

Srinivas M, O’Sullivan O, Cotter PD, Sinderen DV, Kenny JG. The Application of Metagenomics to Study Microbial Communities and Develop Desirable Traits in Fermented Foods. Foods. 2022;11:3297. [DOI] [PubMed] [PMC]

42.

Medina E, Ruiz-Bellido MA, Romero-Gil V, Rodríguez-Gómez F, Montes-Borrego M, Landa BB, et al. Assessment of the bacterial community in directly brined Aloreña de Málaga table olive fermentations by metagenetic analysis. Int J Food Microbiol. 2016;236:47–55. [DOI] [PubMed]

43.

Ruiz-Barba JL, Sánchez AH, López-López A, Cortés-Delgado A, Montaño A. Microbial community and volatilome changes in brines along the spontaneous fermentation of Spanish-style and natural-style green table olives (Manzanilla cultivar). Food Microbiol. 2023;113:104286. [DOI] [PubMed]

44.

Correa-Galeote D, Ghomari I, Asehraou A, González-López J. Revealing the bacterial abundance and diversity in brines from started Spanish-style green table olives. LWT. 2022;160:113212. [DOI]

45.

Argyri K, Doulgeraki AI, Manthou E, Grounta A, Argyri AA, Nychas GE, et al. Microbial Diversity of Fermented Greek Table Olives of Halkidiki and Konservolia Varieties from Different Regions as Revealed by Metagenomic Analysis. Microorganisms. 2020;8:1241. [DOI] [PubMed] [PMC]

46.

De Angelis M, Campanella D, Cosmai L, Summo C, Rizzello CG, Caponio F. Microbiota and metabolome of un-started and started Greek-type fermentation of Bella di Cerignola table olives. Food Microbiol. 2015;52:18–30. [DOI] [PubMed]

47.

Traina C, Ferrocino I, Bonciolini A, Cardenia V, Lin X, Rantsiou K, et al. Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods. Int J Food Microbiol. 2024;417:110688. [DOI] [PubMed]

48.

Kamilari E, Anagnostopoulos DA, Tsaltas D. Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing. Front Microbiol. 2023;13:1101515. [DOI] [PubMed] [PMC]

49.

Kameoka S, Motooka D, Watanabe S, Kubo R, Jung N, Midorikawa Y, et al. Benchmark of 16S rRNA gene amplicon sequencing using Japanese gut microbiome data from the V1-V2 and V3-V4 primer sets. BMC Genomics. 2021;22:527. [DOI] [PubMed] [PMC]

50.

Bukin YS, Galachyants YP, Morozov IV, Bukin SV, Zakharenko AS, Zemskaya TI. The effect of 16S rRNA region choice on bacterial community metabarcoding results. Sci Data. 2019;6:190007. [DOI] [PubMed] [PMC]

51.

Chakravorty S, Helb D, Burday M, Connell N, Alland D. A detailed analysis of 16S ribosomal RNA gene segments for the diagnosis of pathogenic bacteria. J Microbiol Methods. 2007;69:330–9. [DOI] [PubMed] [PMC]

52.

Kim M, Morrison M, Yu Z. Evaluation of different partial 16S rRNA gene sequence regions for phylogenetic analysis of microbiomes. J Microbiol Methods. 2011;84:81–7. [DOI] [PubMed]

53.

Chen Z, Hui PC, Hui M, Yeoh YK, Wong PY, Chan MCW, et al. Impact of Preservation Method and 16S rRNA Hypervariable Region on Gut Microbiota Profiling. mSystems. 2019;4:e00271–18. [DOI] [PubMed] [PMC]

54.

Pérez-Cobas AE, Gomez-Valero L, Buchrieser C. Metagenomic approaches in microbial ecology: an update on whole-genome and marker gene sequencing analyses. Microb Genom. 2020;6:mgen000409. [DOI] [PubMed] [PMC]

55.

Soto-Giron MJ, Kim JN, Schott E, Tahmin C, Ishoey T, Mincer TJ, et al. The Edible Plant Microbiome represents a diverse genetic reservoir with functional potential in the human host. Sci Rep. 2021;11:24017. [DOI] [PubMed] [PMC]

56.

Elcheninov AG, Zayulina KS, Klyukina AA, Kremneva MK, Kublanov IV, Kochetkova TV. Metagenomic Insights into the Taxonomic and Functional Features of Traditional Fermented Milk Products from Russia. Microorganisms. 2023;12:16. [DOI] [PubMed] [PMC]

57.

Qu T, Wang P, Zhao X, Liang L, Ge Y, Chen Y. Metagenomics reveals differences in the composition of bacterial antimicrobial resistance and antibiotic resistance genes in pasteurized yogurt and probiotic bacteria yogurt from China. J Dairy Sci. 2024;107:3451–67. [DOI] [PubMed]

58.

Tlais AZA, Lemos Junior WJF, Filannino P, Campanaro S, Gobbetti M, Di Cagno R. How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities. Microbiol Spectr. 2022;10:e0016822. [DOI] [PubMed] [PMC]

59.

Yasir M, Al-Zahrani IA, Bibi F, Abd El Ghany M, Azhar EI. New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria. Food Res Int. 2022;157:111190. [DOI] [PubMed]

60.

Zhao CC, Eun JB. Shotgun metagenomics approach reveals the bacterial community and metabolic pathways in commercial hongeo product, a traditional Korean fermented skate product. Food Res Int. 2020;131:109030. [DOI] [PubMed]

61.

Ferrocino I, Bellio A, Giordano M, Macori G, Romano A, Rantsiou K, et al. Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages. Appl Environ Microbiol. 2018;84:e02120–17. [DOI] [PubMed] [PMC]

62.

Li Z, Feng C, Luo X, Yao H, Zhang D, Zhang T. Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis. Food Microbiol. 2018;76:405–15. [DOI] [PubMed]

63.

Kothe CI, Rasmussen JA, Mak SST, Gilbert MTP, Evans J. Exploring the microbial diversity of novel misos with metagenomics. Food Microbiol. 2024;117:104372. [DOI] [PubMed]

64.

Alonso García E, de la Fuente Ordoñez JJ, Lavilla Lerma L, Estudillo-Martínez MD, Castillo-Gutiérrez S, Benomar N, et al. Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils. Front Microbiol. 2021;12:747043. [DOI] [PubMed] [PMC]

65.

Alonso García E, Benomar N, Lavilla Lerma L, de la Fuente Ordoñez JJ, Knapp CW, Abriouel H. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation. Food Microbiol. 2023;109:104148. [DOI] [PubMed]

66.

López-García E, Benítez-Cabello A, Tronchoni J, Arroyo-López FN. Understanding the transcriptomic response of Lactiplantibacillus pentosus LPG1 during Spanish-style green table olive fermentations. Front Microbiol. 2023;14:1264341. [DOI] [PubMed] [PMC]

67.

Peimbert M, Alcaraz LD. A Hitchhiker’s Guide to Metatranscriptomics. In: Aransay A, Lavín Trueba J, editors. Field Guidelines for Genetic Experimental Designs in High-Throughput Sequencing. 1st ed. Cham: Springer International Publishing; 2016. pp. 313–42. [DOI]

68.

Hess JF, Kohl TA, Kotrová M, Rönsch K, Paprotka T, Mohr V, et al. Library preparation for next generation sequencing: A review of automation strategies. Biotechnol Adv. 2020;41:107537. [DOI] [PubMed]

69.

Heikrujam J, Kishor R, Mazumder PB. The Chemistry Behind Plant DNA Isolation Protocols. In: Biochemical Analysis Tools - Methods for Bio-Molecules Studies. Intech Open; 2020. [DOI]

70.

Poptsova MS, Il’icheva IA, Nechipurenko DY, Panchenko LA, Khodikov MV, Oparina NY, et al. Non-random DNA fragmentation in next-generation sequencing. Sci Rep. 2014;4:4532. [DOI] [PubMed] [PMC]

71.

Roumpeka DD, Wallace RJ, Escalettes F, Fotheringham I, Watson M. A review of bioinformatics tools for bio-prospecting from metagenomic sequence data. Frontiers in Genetics. Front Genet. 2017;8. [DOI] [PubMed] [PMC]

72.

Dobretsov S, Rittschof D. “Omics” Techniques Used in Marine Biofouling Studies. Int J Mol Sci. 2023;24:10518. [DOI] [PubMed] [PMC]

73.

de Castro A, Sánchez AH, López-López A, Cortés-Delgado A, Medina E, Montaño A. Microbiota and Metabolite Profiling of Spoiled Spanish-Style Green Table Olives. Metabolites. 2018;8:73. [DOI] [PubMed] [PMC]

74.

Arroyo-López FN, Medina E, Ruiz-Bellido MÁ, Romero-Gil V, Montes-Borrego M, Landa BB. Enhancement of the Knowledge on Fungal Communities in Directly Brined Aloreña de Málaga Green Olive Fermentations by Metabarcoding Analysis. PLoS One. 2016;11:e0163135. [DOI] [PubMed] [PMC]

75.

Bayat A. Science, medicine, and the future: Bioinformatics. BMJ. 2002;324:1018–22. [DOI] [PubMed] [PMC]

76.

Caporaso JG, Kuczynski J, Stombaugh J, Bittinger K, Bushman FD, Costello EK, et al. QIIME allows analysis of high-throughput community sequencing data. Nat Methods. 2010;7:335–6. [DOI] [PubMed] [PMC]

77.

Gounari Z, Bonatsou S, Ferrocino I, Cocolin L, Papadopoulou OS, Panagou EZ. Exploring yeast diversity of dry-salted naturally black olives from Greek retail outlets with culture dependent and independent molecular methods. Int J Food Microbiol. 2023;398:110226. [DOI] [PubMed]

78.

Tzamourani AP, Di Napoli E, Paramithiotis S, Economou-Petrovits G, Panagiotidis S, Panagou EZ. Microbiological and physicochemical characterization of green table olives of Halkidiki and Conservolea varieties processed by the Spanish method on industrial scale. Int J Food Sci Technol. 2021;56:3845–57. [DOI]

79.

Escudié F, Auer L, Bernard M, Mariadassou M, Cauquil L, Vidal K, et al. FROGS: Find, Rapidly, OTUs with Galaxy Solution. Bioinformatics. 2018;34:1287–94. [DOI]

80.

McMurdie PJ, Holmes S. Phyloseq: an R package for reproducible interactive analysis and graphics of microbiome census data. PLoS One. 2013;8:e61217. [DOI]

81.

Arroyo-López FN, Benítez-Cabello A, Romero-Gil V, Rodríguez-Gómez F, Garrido-Fernández A. Delving into the bacterial diversity of spoiled green Manzanilla Spanish-style table olive fermentations. Int J Food Microbiol. 2021;359:109415. [DOI] [PubMed]

82.

Vailati-Riboni M, Palombo V, Loor JJ. What Are Omics Sciences? In: Ametaj BN, editor. Periparturient Diseases of Dairy Cows. Cham: Springer International Publishing; 2017. pp. 1–7. [DOI]

83.

Mozzi F, Ortiz ME, Bleckwedel J, De Vuyst L, Pescuma M. Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria. Int Food Res. 2013;54:1152–61. [DOI]

84.

Meredith LK, Tfaily MM. Capturing the microbial volatilome: an oft overlooked ‘ome’. Trends Microbiol. 2022;30:622–31. [DOI] [PubMed]

85.

Lytou AE, Panagou EZ, Nychas GJE. Volatilomics for food quality and authentication. Curr Opin Food Sci. 2019;28:88–95. [DOI]

86.

Ul Hassan Z, Oufensou S, Zeidan R, Migheli Q, Jaoua S. Microbial volatilome in food safety. Current status and perspectives in the biocontrol of mycotoxigenic fungi and their metabolites. Biocontrol Sci. 2023;33:499–538. [DOI]

87.

Dan T, Ren W, Liu Y, Tian J, Chen H, Li T, et al. Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus. Front Microbiol. 2019;10:2183. [DOI]

88.

Schieberle P. New Developments in Methods for Analysis of Volatile Flavor Compounds and their Precursors. In: Gaonkar AG, editor. Characterization of Food. Elsevier Science BV; 1995. pp. 403–31. [DOI]

89.

Nanou A, Mallouchos A, Panagou EZ. Elucidation of the Volatilome of Packaged Spanish-Style Green Olives of Conservolea and Halkidiki Varieties Using SPME-GC/MS. Proceedings. 2021;70:75. [DOI]

90.

Garrido-Fernández A, Benítez-Cabello A, Rodríguez-Gómez F, Jiménez-Díaz R, Arroyo-López FN, Morales ML. Relating starter cultures to volatile profile and potential markers in green Spanish-style table olives by compositional data analysis. Food Microbiol. 2021;94:103659. [DOI] [PubMed]

91.

Benítez-Cabello A, Rodríguez-Gómez F, Morales ML, Garrido-Fernández A, Jiménez-Díaz R, Arroyo-López FN. Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations. Foods. 2019;8:280. [DOI] [PubMed] [PMC]

92.

de Castro A, Sánchez AH, Cortés-Delgado A, López-López A, Montaño A. Effect of Spanish-style processing steps and inoculation with Lactobacillus pentosus starter culture on the volatile composition of cv. Manzanilla green olives. Food Chem. 2019;271:543–9. [DOI] [PubMed]

93.

Sabatini N, Marsilio V. Volatile compounds in table olives (Olea Europaea L., Nocellara del Belice cultivar). Food Chem. 2008;107:1522–8. [DOI]

94.

Cajka T, Hajšlová J. Volatile Compounds in Food Authenticity and Traceability Testing. In: Jelen H, editor. Food Flavors: Chemical, Sensory and Technological Properties. CRC Press; 2011. pp. 355–411. [DOI]

95.

Alvanoudi P, Ordoudi SA, Nakas A, Assimopoulou AN, Mantzouridou FT. Brine Volatilome Changes Along the Spontaneous Fermentation of Spanish-Style cv. Chalkidiki Green Olives Under High and Low NaCl Conditions. Food Bioproc Tech. 2024;17:1462–78. [DOI]

96.

Cortés-Delgado A, Sánchez AH, de Castro A, López-López A, Beato VM, Montaño A. Volatile profile of Spanish-style green table olives prepared from different cultivars grown at different locations. Int Food Res. 2016;83:131–42. [DOI]

97.

López-López A, Sánchez AH, Cortés-Delgado A, de Castro A, Montaño A. Relating sensory analysis with SPME-GC-MS data for Spanish-style green table olive aroma profiling. LWT. 2018;89:725–34. [DOI]

98.

Cubero-Leon E, Peñalver R, Maquet A. Review on metabolomics for food authentication. Int Food Res. 2014;60:95–107. [DOI]

99.

Gardinassi LG, Xia J, Safo SE, Li S. Bioinformatics Tools for the Interpretation of Metabolomics Data. Curr Pharmacol Rep. 2017;3:374–83. [DOI]

100.

Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, et al. Metabolomics approaches for the comprehensive evaluation of fermented foods: A review. Foods. 2021;10:2294. [DOI]

101.

Pino A, Vaccalluzzo A, Solieri L, Romeo FV, Todaro A, Caggia C, et al. Effect of Sequential Inoculum of Beta-Glucosidase Positive and Probiotic Strains on Brine Fermentation to Obtain Low Salt Sicilian Table Olives. Front Microbiol. 2019;10:174. [DOI] [PubMed] [PMC]

102.

Sánchez R, Martín-Tornero E, Lozano J, Boselli E, Arroyo P, Meléndez F, et al. E-Nose Discrimination of Abnormal Fermentations in Spanish-Style Green Olives. Molecules. 2021;26:5353. [DOI] [PubMed] [PMC]

103.

Sánchez R, Pérez-Nevado F, Martillanes S, Montero-Fernández I, Lozano J, Martín-Vertedor D. Machine olfaction discrimination of Spanish-style green olives inoculated with spoilage mold species. Food Control. 2023;147:109600. [DOI]

104.

Chen W. Demystification of fermented foods by omics technologies. Curr Opin Food Sci. 2022;46:100845. [DOI]

105.

Goodacre R, Broadhurst D, Smilde AK, Kristal BS, Baker JD, Beger R, et al. Proposed minimum reporting standards for data analysis in metabolomics. Metabolomics. 2007;3:231–41. [DOI]

106.

Godzien JB, Gil de la Fuente A, Otero A, Barbas C. Metabolite Annotation and Identification. In: Jaumot J, Bedia C, Tauler R, editors. Comprehensive Analytical Chemistry. Data Analysis for Omic Sciences: Methods and Applications. Elsevier; 2018. pp. 415–45. [DOI]

107.

Montaño A, Cortés-Delgado A, Sánchez AH, Ruiz-Barba JL. Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium. Food Microbiol. 2021;98:103788. [DOI] [PubMed]

108.

Bleve G, Tufariello M, Durante M, Perbellini E, Ramires FA, Grieco F, et al. Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives. Front Microbiol. 2014;5:570. [DOI] [PubMed] [PMC]

109.

Tufariello M, Durante M, Ramires FA, Grieco F, Tommasi L, Perbellini E, et al. New process for production of fermented black table olives using selected autochthonous microbial resources. Front Microbiol. 2015;6:1007. [DOI] [PubMed] [PMC]

110.

Ruiz-Barba JL, Cortés-Delgado A, Sánchez AH, López-López A, Montaño A. Impact of selected wild yeasts starters on the volatilome and phenolic contents of Gordal, Manzanilla and Hojiblanca naturally fermented green olives. LWT. 2024;195:115811. [DOI]

111.

Cocolin L, Alessandria V, Dolci P, Gorra R, Rantsiou K. Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol. 2013;167:29–43. [DOI] [PubMed]

112.

Mialon N, Roig B, Capodanno E, Cadiere A. Untargeted metabolomic approaches in food authenticity: A review that showcases biomarkers. Food Chem. 2023;398:133856. [DOI] [PubMed]

113.

Mikrou T, Kasimati K, Doufexi I, Kapsokefalou M, Gardeli C, Mallouchos A. Volatile Composition of Industrially Fermented Table Olives from Greece. Foods. 2021;10:1000. [DOI] [PubMed] [PMC]