Profiling of phenol content and microbial community dynamics during pâté olive cake fermentation

In this study, different microbial strains, as single and mixed-cultures, were used to ferment the pâté olive cake (POC), a by-product of oil processing. particular, strains belonging Candida boidinii, Wickerhamomyces anomalus Lactiplantibacillus plantarum used. The fermentation was carried out on diluted (3:2) POC without with glucose (2% w/v) addition. Furthermore, phenolic compounds monitored during in added differetly inoculated community, at end fermentation, evaluated by Next Generation Sequencing (NGS) techniques. Data highlighted that samples showed an hydroxytyrosol content higher than un-inoculated controls. sample C. both mixed culture together L. plantarum, increased 275 261 mg/L, respectively, after 8 days, reach highest fermentation. Metagenomic analysis revealed low abundance 16S ribosomal RNA genes fungal ITS all any sampling times. exhibited bacterial community decrease acetic acid bacteria increase Lactobacillaceae biodiversity. Finally, no effect detected metagenomic profile, where Dipodascus geotrichum found dominant initial final conclusion, present study confirmed selected cultures can drive have impact profile.