Maria Fiorella Mazzeo

Unveiling the Microbial Community of Naturally Fermented Bella di Cerignola PDO Table Olives Integrating Culture-Dependent, MALDI-TOF MS Identification and Long-Read Metabarcoding Approaches

Spontaneous fermentation of table olives is driven by complex microbial communities that influence product quality and safety. This study investigated the microbial community during the intermediate and late stages (from 3 to 6 months) of spontaneous fermentation of Bella di Ceri...