FIGURE 4.

Relative abundance of bacterial species in the different treatments assayed, obtained through metagenomics analysis of 16S RNA gene at the end of the fermentation process in brine (B) and epidermis of fruits (E). CA-C, cured control; CA-H, heat-shocked cured olives; FG-C, refrigerated fresh green control; FG-H, heat-shocked refrigerated fresh green olives; TA-C, control of traditional olives; and TA-H, heat-shocked traditional olives. All treatments were applied to the Aloreña de Malaga cultivar.