ArticleMicroorganisms2020
Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality During Storage.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed.
- Technological Improvement of Brined Black Table Olives Processed Using Two-Phase and Single-Phase Methods Under Slight COFoods (Basel, Switzerland) · 2024Article
- A New Natural Processing System Based on Slight Carbon Dioxide Pressure for Producing Black Table Olives with Low Salt Content.Foods (Basel, Switzerland) · 2023Article
- Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil.Foods (Basel, Switzerland) · 2023Article
- Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives.Microorganisms · 2022Article
- Microbiological and Enzymatic Activity Modulates the Bitter Taste Reduction in Decanted Coratina Olive Oil.Foods (Basel, Switzerland) · 2022Article
- Effects of the Filtration on the Biotic Fraction of Extra Virgin Olive Oil.Foods (Basel, Switzerland) · 2021Article
- Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil.Microorganisms · 2020Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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Registered trials
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