This is a metagenetic study on Nyons table olives bacterial communities

This study aimed at monitoring microbial community evolution of Nyons table olives throughout spontaneous fermentation in brine. The study includes 215 samples corresponding to 9 sampling points from first day (day 1) to final day of fermentation (day 482). Fermentations of two harvest periods were studied and for each of them 2 olives types (organically and conventionally grown) were monitored in biological triplicates. For all these fermentations conditions, olive fruit and brine were analysed separately. Microbial DNA was extracted from the samples and submitted to metagenomic amplicon sequencing targeting the V3-v4 region of the 16S rRNA gene.