ReviewMicroorganisms2020
Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil.
Review in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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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
5 citing papers in PubMed, 15 citations in OpenAlex.
- First case of fungal keratitis secondary toInternational journal of ophthalmology · 2024Article
- 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
- Article
- Microbiota profiling and screening of the lipase active halotolerant yeasts of the olive brine.World journal of microbiology & biotechnology · 2021Article
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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 in vitro beneficial health effects, such as probiotic and antioxidant activities.
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Registered trials
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