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1. The study analyzed the bacterial and yeast diversity of fermented Greek olives of two varieties (Halkidiki green olives and Konservolia black olives) from different regions using next-generation sequencing and conventional methods. 2. Lactobacillaceae was the most abundant bacterial family in all olive samples. Yeast diversity varied between olive varieties and regions. 3. The results provide insights into the microbial communities of important Greek olive varieties and indicate differences according t

Author

el8zaa

Language

EN