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. Barnettozyma californica
, Candida adriatica
, Candida diddensiae
, and Yamadazyma terventina
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.
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