Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil
This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bact...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-05-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/8/5/663 |
| _version_ | 1797569068767641600 |
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| author | Biagi Angelo Zullo Gino Ciafardini |
| author_facet | Biagi Angelo Zullo Gino Ciafardini |
| author_sort | Biagi Angelo Zullo |
| collection | DOAJ |
| description | This review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show <i>in vitro</i> beneficial health effects, such as probiotic and antioxidant activities. |
| first_indexed | 2024-03-10T20:05:47Z |
| format | Article |
| id | doaj.art-b8a435542cfa4848988ece3f2ef772c1 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T20:05:47Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-b8a435542cfa4848988ece3f2ef772c12023-11-19T23:17:35ZengMDPI AGMicroorganisms2076-26072020-05-018566310.3390/microorganisms8050663Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the OilBiagi Angelo Zullo0Gino Ciafardini1Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, ItalyDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, ItalyThis review summarizes the current knowledge on the effects of oil-borne yeasts on the physicochemical, sensorial, and health-related characteristics of virgin olive oil (VOO) during storage. Bacteria, yeasts, and molds constitute the biotic fraction of freshly produced VOO. During storage, the bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show <i>in vitro</i> beneficial health effects, such as probiotic and antioxidant activities.https://www.mdpi.com/2076-2607/8/5/663virgin olive oil (VOO)biotic fractionyeast speciesvirgin olive oil qualitytechnological and health properties |
| spellingShingle | Biagi Angelo Zullo Gino Ciafardini Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil Microorganisms virgin olive oil (VOO) biotic fraction yeast species virgin olive oil quality technological and health properties |
| title | Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil |
| title_full | Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil |
| title_fullStr | Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil |
| title_full_unstemmed | Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil |
| title_short | Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil |
| title_sort | virgin olive oil quality is affected by the microbiota that comprise the biotic fraction of the oil |
| topic | virgin olive oil (VOO) biotic fraction yeast species virgin olive oil quality technological and health properties |
| url | https://www.mdpi.com/2076-2607/8/5/663 |
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