{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,17]],"date-time":"2026-10-17T01:17:21Z","timestamp":1792199841947,"version":"4.4.0"},"reference-count":68,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,7,8]],"date-time":"2026-07-08T00:00:00Z","timestamp":1783468800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>Fermented olives are a staple of the Mediterranean diet due to their nutritional value. Despite advances in olive microbiome research, published research on the functional contributions of fermented food-associated microbiota and the impact of storage on these microbial communities remains limited.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>We studied the bacterial communities of ready-to-eat Kalamata olives, stored in glass jars or vacuum-sealed bags at various temperatures (4\u00b0C, 8\u00b0C and 15\u00b0C) for 55-day period. The bacterial abundance, taxonomical composition and functional potential were analyzed by quantitative PCR and amplicon sequencing of 16 rRNA gene, and metagenome sequencing.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      The microbiota was dominated by\n                      <jats:italic>Lactobacillaceae<\/jats:italic>\n                      (94.6%), a family of lactic acid bacteria (LAB), with dominant genera such as\n                      <jats:italic>Pediococcus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactiplantibacillus<\/jats:italic>\n                      and\n                      <jats:italic>Secundilactobacillus<\/jats:italic>\n                      . At the functional level, bacterial genes involved in the biosynthesis of vitamins B1, B2, B5, B7, B9, B12, and vitamin K, as well as short-chain fatty acid metabolism, were observed. Importantly, those functions were not restricted to LAB, underscoring the potential functional contribution of non-LAB taxa to the olive microbiome. Despite conservation, post-fermentation storage, especially the incubation time, temperature, and packaging, influenced the bacterial communities. Lactic acid bacteria were enriched in olives stored at 15\u00b0C, whereas non-LAB taxa proliferated more at lower temperatures.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>Our study showed that Kalamata olives contain a highly abundant and diverse microbiota that responds to storage practices and carries genes encoding functions that may contribute to the characteristics and quality of the fermented product.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.3389\/fmicb.2026.1890405","type":"journal-article","created":{"date-parts":[[2026,7,8]],"date-time":"2026-07-08T05:56:58Z","timestamp":1783490218000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Metagenomic analysis reveals functional potential and storage-driven dynamics of the Kalamata olive microbiome"],"prefix":"10.3389","volume":"17","author":[{"given":"Matevz","family":"Zlatnar","sequence":"first","affiliation":[{"name":"Institute of Environmental Biotechnology, Graz University of Technology","place":["Graz, Austria"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rodrigo P.","family":"Alves","sequence":"additional","affiliation":[{"name":"Institute of Environmental Biotechnology, Graz University of Technology","place":["Graz, Austria"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gerardo V.","family":"Toledo","sequence":"additional","affiliation":[{"name":"Solarea Bio Inc.","place":["Waltham, MA, United States"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wisnu A.","family":"Wicaksono","sequence":"additional","affiliation":[{"name":"Institute of Environmental Biotechnology, Graz University of Technology","place":["Graz, Austria"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriele","family":"Berg","sequence":"additional","affiliation":[{"name":"Institute of Environmental Biotechnology, Graz University of Technology","place":["Graz, Austria"]},{"name":"Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB)","place":["Potsdam, Germany"]},{"name":"Institute for Biochemistry and Biology, University of Potsdam","place":["Potsdam, Germany"]},{"name":"Department of Colloid Chemistry, Max Planck Institute of Colloids and Interfaces","place":["Potsdam, Germany"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,7,8]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"1144","DOI":"10.1038\/nmeth.3103","article-title":"Binning metagenomic contigs by coverage and composition","volume":"11","author":"Alneberg","year":"2014","journal-title":"Nat. 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