Autochthonous Microbes to Produce Ligurian Taggiasca Olives (Imperia, Liguria, NW Italy) in Brine

Abstract

Table olives are considered high-quality food, and Italy has a wealth of varieties and typical features that are truly unique in the world (about eighty cultivars of table olives or dual-purpose olives, four of which are protected by the protected designation of origin—PDO), and it is the second largest European consumer, behind Spain. The Taggiasca olive does not have a PDO, but it is very appreciated not only in the region of production (Liguria), but also in all the Italian regions and abroad. Autochthonous microbes (bacteria, yeasts, and filamentous fungi) are essential in the fermentative processes for brine olive production. However, these microbial communities that colonised the olive drupes are affected by the environmental conditions and the fermentation treatments. Hence the importance of studying and comparing olive microbes from different farms and investigating the relationships between bacteria, yeasts, and filamentous fungi to speed up the deamarisation process. Our results showed that yeasts are dominant relative to lactobacteria in all three brines studied, and Wickerhamomyces anomalus was the most performant fungus for the oleuropein degradation. The latter represents the best candidate for the realisation of a microbial starter.

Keywords

• Taggiasca olive
• microbial characterisation
• <i>Wickerhamomyces anomalus</i>
• oleuropein degradation