1. Bacterial composition of olive fermentations is affected by microbial inoculation.
Bacterial composition of olive fermentations is affected by microbial inoculation. The relative abundance of 16S rRNA gene sequences classified at different taxonomic levels is shown for 3 to 4 olive samples for each time point and fermentation type. Olive OTUs with a relative abundance below 0.5% across the data set were grouped into the category “Other Bacteria.”
Jose Zaragoza et al. mSphere 2017; doi: /mSphere