|
| Microbiota in virgin olive oil and their effects on oil quality |
| |
| DOI： |
| KeyWord:virgin olive oil microbiota olive oil quality interaction effect mechanism |
| FundProject: |
| Author Name | Affiliation | | XU Jiamin1, TONG Yixin1, CAO Yueqin1, BAI Wanming2,BAI Xiaoyong2, KONG Weibao1 | 1.College of Life Sciences, Northwest Normal University, Lanzhou 730070，China
2.Longnan Garden Olive Technology Development Co. , Ltd. , Longnan 746010，Gansu,China |
|
| Hits: 2259 |
| Download times: 2538 |
| Abstract: |
| The production environment of virgin olive oil (VOO) is relatively open, and the microbiota in the raw materials, environment and equipment of extracting olive oil may enter VOO,which may have effects on the quality of VOO. In order to fully understand the microbiota in VOO and control the quality of VOO at the microbial level, the main microbial species in VOO, including yeasts, bacteria and moulds were reviewed from the perspective of food microbiology research. The influence of microbiota in olive branches, leaves, fruits and VOO on the quality of VOO was analyzed. The relationship between the VOO microbiota and the quality of postharvest olive fruits and oil products during storage was introduced, and the measures to prevent harmful microbiota affecting VOO quality were discussed. Overall, yeasts play a major role in the quality of VOO during storage. The negative effects of harmful microbiota on the quality of VOO can be prevented and controlled by avoiding the damage of the olive fruit during pickings and storage, by ensuring the clean of the water used to wash the olive fruit and processing equipment, and by controlling external factors such as temperature, light and oxygen content of the storage environment. |
| View full text View/Add Comment Download reader |
| Close |
|
|
|
