Frequency of isolation and counts data of bacterial and yeast taxa along Spanish-style green olive fermentations in Seville, Spain.

Published: 5 March 2019| Version 1 | DOI: 10.17632/p3d42t2f77.1
José Luis Ruiz-Barba,
Helena Lucena-Padrós


This dataset contains data related to Spanish-style green olive fermentations in five different table olive processing plants (patios) in the province of Seville, south-west Spain. Culture-dependent techniques were used to characterize the microbiota along the fermentation. Molecular identification of the isolates was achieved through 16S/26S rDNA sequencing of bacteria and yeast, respectively. Table 1 shows the presence and maximum counts (as log10 CFU/ml) reached by up to 89 bacterial and yeast taxa. Data include the patio of origin, the fermenter (up to 10 at each patio) from which samples were taken and the fermentation stage (initial, middle or final) at which sampling took place. This dataset is related to the research article entitled “Microbial biogeography of Spanish-style green olive fermentations in the province of Seville, Spain” (Lucena-Padrós and Ruiz-Barba, 2018. Food Microbiology, submitted).



Community Ecology, Biogeography, Microbiota, Biodiversity in Food, Fermented Foods, Food Microorganisms, Olive