food fermentation metagenome Raw sequence reads

This study explored the microbiota of Sant'Agostino green table olives, flavoured with Foeniculum vulgare and processed using a traditional Apulian method. The goal was to identify the microbial groups present in the final product (both brine and pulp) after 6 months of storage with wild fennel. Four production batches were analysed using a combined culture-dependent and culture-independent approach.