One of the most popular pickled foods created worldwide is table olives. The aim was to identify the bacterial microbiota of table olive samples collected from Şarköy, Tekirdağ‐Türkiye using next generation sequencing and 16S metagenomic analysis. Samples were studied as non‐pre‐enriched (n:10) and after pre‐enrichment (n:10) to compare the effects of the enrichment process on the bacterial diversity. In non‐pre‐enriched, the most common genus found was Sphingomonas, followed by Altererythrobacter and Lysobacter. The most common phylum found was Proteobacteria, followed by Bacteroidota and Actinobacteria. In pre‐enriched, Bacillus was the most commonly detected genus, followed by Pantoea and Staphylococcus. The most frequently found phylum was Firmicutes, followed by Proteobacteria and Cyanobacteria. This study is the first study for Şarköy, which is the only table olive production place in the Tekirdağ region due to its microclimate feature. Further studies are needed in more table olive samples from different geographical areas to confirm and develop current findings.

中文翻译：

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通过宏基因组学方法测定 Şarköy 食用橄榄的细菌群落结构

世界各地最受欢迎的腌制食品之一是食用橄榄。目的是利用新一代测序和 16S 宏基因组分析来鉴定从泰基尔达土耳其语 Şarköy 采集的食用橄榄样品中的细菌微生物群。对未预富集 (n:10) 和预富集后 (n:10) 的样品进行研究，以比较富集过程对细菌多样性的影响。在非预富集中，最常见的属是鞘氨醇单胞菌属，其次是变红杆菌属和溶杆菌属。最常见的门是变形菌门，其次是拟杆菌门和放线菌门。在预富集中，芽孢杆菌属是最常检测到的属，其次是泛菌属和葡萄球菌属。最常见的门是厚壁菌门，其次是变形菌门和蓝藻门。这项研究是针对萨尔科伊的第一项研究，由于其小气候特征，该地区是泰基尔达地区唯一的食用橄榄产地。需要对来自不同地理区域的更多食用橄榄样本进行进一步研究，以确认和发展当前的发现。