文章基本信息

标题：Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process
本地全文：下载
作者：Simona Guerrini , Eleonora Mari , Damiano Barbato ; Lisa Granchi
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2019
卷号：8
期号：10
页码：1-9
DOI：10.3390/foods8100457
出版社：MDPI Publishing
摘要：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 (Nakazawaea molendini-olei, Nakazawaea wickerhamii, Yamadazyma terventina), pointed out significant differences depending on the strain inoculated. In conclusion, during the olive oil extractive processes, some yeast species colonize the extraction plant and may influence the chemical and sensory characteristics of EVOO depending on the cell concentrations and their enzymatic capabilities.
关键词：yeast microbiota; extra virgin olive oil; Nakazawaea molendini-olei; Nakazawaea wickerhamii; Yamadazyma terventina; yeast enzymatic activities; volatile compounds; sensory analysis) yeast microbiota ; extra virgin olive oil ; Nakazawaea molendini-olei ; Nakazawaea wickerhamii ; Yamadazyma terventina ; yeast enzymatic activities ; volatile compounds ; sensory analysis)