Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process.

ABSTRACT: 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 dominatin

SUBMITTER: Guerrini S 

PROVIDER: S-EPMC6835964 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature