LAUSR

AIM This work evaluated the microbial diversity and physicochemical characteristics of fresh and fermented fruits from Brazilian untreated green table olives of the Ascolano and Grappolo cultivars. METHODS AND RESULTS Twenty species of mesophilic bacteria, seven lactic acid bacteria (LAB), and fourteen yeast were identified. Some species prevailed over others, such as the bacteria Levilactobacillus brevis, Lacticaseibacillus paracasei subsp. paracasei, Pantoea agglomerans, Staphylococcus warneri, Bacillus simplex, Bacillus thuringiensis., and the yeasts Candida parapsilosis, Candida orthopsilosis, Cryptococcus flavescen, In the olive fruit and olive brine, the sugars: sucrose, glucose, mannitol and fructose and the acids: acetic, citric, lactic, malic, succinic acids were identified. Thirty-seven volatile compounds belonging to different chemical classes acids, alcohols, aldehydes, esters, hydrocarbons, phenols, ketones, ether were identified in the fruits and brine olives. CONCLUSION The polyphasic methodology using MALDI-TOF and 16S rRNA sequencing was efficiently performed to identify microorganisms; chemical analysis helped to understand the fermentation process of olives.