This study delved into the evolution of fungal population during the fermentation of Spanish-style green table olives (Manzanilla cultivar), determining the influence of different factors such as fermentation matrix (brine or fruit) or the use of a lactic acid bacteria inoculum, on its distribution. The samples ( = 24) were directly obtained from industrial fermentation vessels with approximately 10.000 kg of fruits and 6.000 L of brines. Our findings showcased a synchronized uptick in lactic acid bacteria counts alongside fungi proliferation. Metataxonomic analysis of the Internal Transcribed Spacer (ITS) region unearthed noteworthy disparities across different fermentation time points (0, 24, and 83 days). Statistical analysis pinpointed two Amplicon Sequence Variants (ASV), and as accountable for the observed variances among the different fermentation time samples. Notably, exhibited a marked increase during 83 days of fermentation, opposite to , which demonstrated a decline. Fungal biodiversity was slightly higher in brines than in fruits, whilst no effect of inoculation was noticed. At the onset of fermentation, prominently detected genera were also (19.82 %) and (16.31 %), hitherto unreported in the context of table olive processing. However, their prevalence dwindled to nearly negligible levels from 24th day fermentation onwards (<2 %). On the contrary, they were replaced by the fermentative yeasts and Results obtained in this work will be useful for designing new strategies for better control of table olive fermentations.

中文翻译：

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西班牙式绿橄榄发酵过程中乳酸菌接种对真菌多样性的影响

这项研究深入研究了西班牙式绿食用橄榄（Manzanilla 品种）发酵过程中真菌种群的演变，确定了不同因素的影响，例如发酵基质（盐水或水果）或乳酸菌接种物的使用，对它的分布。样品 (= 24) 直接从装有约 10.000 公斤水果和 6.000 升盐水的工业发酵容器中获得。我们的研究结果表明，乳酸菌数量与真菌增殖同步增加。对内部转录间隔区 (ITS) 区域的元分类学分析发现了不同发酵时间点（0、24 和 83 天）之间的显着差异。统计分析确定了两个扩增子序列变异体 (ASV)，并解释了不同发酵时间样品之间观察到的差异。值得注意的是，在 83 天的发酵过程中， 表现出显着的增加，而 则相反，表现出下降。盐水中的真菌生物多样性略高于水果中的真菌多样性，但没有注意到接种的影响。在发酵开始时，还显着检测到的属（19.82％）和（16.31％），迄今为止在食用橄榄加工中尚未报告。然而，从发酵第 24 天起，它们的流行率下降到几乎可以忽略不计的水平 (<2%)。相反，它们被发酵酵母所取代，这项工作中获得的结果将有助于设计新策略以更好地控制食用橄榄发酵。