Optimisation of working parameters for lactic acid bacteria and yeast recovery from table olive biofilms, preserving fruit integrity and reducing chloroplast recovery

The study of the table olive biofilms is usually achieved using a stomacher which causes physical rupture pitted olives in an osmotic media but does not differentiate between those on surface and inside fruits. Besides, high amount eukaryotic DNA released from vegetable cells makes further molecular detached microbiota complex. This work applies Response Surface Methodology, based D-optimal experimental design glass beads, to recover lactic acid bacteria (LAB) yeasts biofilm fermented without crushing flesh. RSM showed that best simultaneous results were obtained by shelling olives, at 8 °C, with beads (6 mm diameter) 0.16 (w/w) bead/olive ratio for 15 min 330–400 rpm. Its application recovered lower LAB (possibly because excluding flesh), similar yeast counts stomacher. metataxonomic analysis total bead-based protocol reduced chloroplast sequences improved genera assignation (16S) (ITS). new non-destructive procedure enhances studies may allow validating as carrier probiotic microorganisms.