Metagenetic analysis of bacterial communities of spoiled and control black olives fermentations and its potential microbial sources in raw materials and process environment.. PMF-Olives_SE_16S

This study aimed at investigating bacterial origin of black table olives spoilage and the potential sources of bacteria in raw materials and process environment. It includes 48 samples from spoiled fermentations (n=15), control fermentations (n=14), raw materials (n=6) and process environment (n=12). All samples' DNA was extracted and amplified targeting V3-V4 region of rRNA gene. Amplicons sequenced using Illumina Miseq 2x300 bp (paired-end) technology.