Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process.
Nakazawaea molendini-olei
Nakazawaea wickerhamii
Yamadazyma terventina
extra virgin olive oil
sensory analysis)
volatile compounds
yeast enzymatic activities
yeast microbiota
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
07 Oct 2019
07 Oct 2019
Historique:
received:
06
09
2019
revised:
01
10
2019
accepted:
05
10
2019
entrez:
9
10
2019
pubmed:
9
10
2019
medline:
9
10
2019
Statut:
epublish
Résumé
In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demonstrated. Therefore, in this work, at first, the yeasts occurring during different extractive processes carried out in a Tuscany oil mill, at the beginning, in the middle, and the end of the harvesting in the same crop season, were quantified. Then, possible effects on quality of EVOO caused by the predominant yeast species, possessing specific enzymatic activities, were evaluated. Yeast concentrations were higher in extraction processes at the end of the harvesting. Twelve yeast species showing different isolation frequencies during olive oil extractive process and according to the harvesting date were identified by molecular methods. The yeast species dominating olive oil samples from decanter displayed enzymatic activities, potentially affecting EVOO quality according to zymogram analysis. HS-SPME-GC-MS analysis of the volatile compounds in commercial EVOO, inoculated with three yeast species (
Identifiants
pubmed: 31591320
pii: foods8100457
doi: 10.3390/foods8100457
pmc: PMC6835964
pii:
doi:
Types de publication
Journal Article
Langues
eng
Déclaration de conflit d'intérêts
The authors declare no conflict of interest.
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