Zullo Biagi Angelo, Ciafardini Gino
Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, Italy.
Microorganisms. 2020 Mar 13;8(3):402. doi: 10.3390/microorganisms8030402.
Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various microorganisms, including yeasts. The colonization of microorganisms in the freshly produced EVOO is determined by the physicochemical characteristics of the product. The production of blended EVOO with balanced taste, which is obtained by blending several monovarietal EVOOs, modifies the original microbiota of each oil due to the differential physico-chemical characteristics of the blended oil. This study aimed to evaluate the effect of microbial composition on the stability of the quality indices of the monovarietal and blended EVOOs derived from Leccino, Peranzana, Coratina, and Ravece olive varieties after six months of storage. The yeasts survived only in the monovarietal EVOOs during six months of storage. , , , and were the predominant yeast species, whose abundance varied in the four monovarietal EVOOs. However, the number of yeasts markedly decreased during the first three months of storage in all blended EVOOs. Thus, all blended EVOOs were more stable than the monovarietal EVOOs as the abundance and activity of microorganisms were limited during storage.
特级初榨橄榄油（EVOO）含有一个生物部分，其特征是存在各种微生物，包括酵母。新鲜生产的EVOO中微生物的定殖取决于产品的物理化学特性。通过混合几种单一品种的EVOO获得的具有平衡口感的混合EVOO的生产，由于混合油不同的物理化学特性，改变了每种油的原始微生物群。本研究旨在评估储存六个月后，微生物组成对源自莱基诺、佩兰扎纳、科拉蒂纳和拉韦塞橄榄品种的单一品种和混合EVOO质量指标稳定性的影响。在六个月的储存期间，酵母仅在单一品种的EVOO中存活。 、 、 和 是主要的酵母种类，其丰度在四种单一品种的EVOO中有所不同。然而，在所有混合EVOO储存的前三个月中，酵母数量显著减少。因此，所有混合EVOO比单一品种的EVOO更稳定，因为储存期间微生物的丰度和活性受到限制。
