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Open AccessArticle

Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality during Storage

Department of Agricultural, Environmental and Food Sciences, University of Molise, Via De Sanctis, I-86100 Campobasso, Italy
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Author to whom correspondence should be addressed.
Microorganisms 2020, 8(3), 402; https://doi.org/10.3390/microorganisms8030402 (registering DOI)
Received: 20 February 2020 / Accepted: 9 March 2020 / Published: 13 March 2020
(This article belongs to the Section Food Microbiology)
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. View Full-Text
Keywords: extra virgin olive oil; microbiota; oil blending; oil-born yeasts; olive oil quality extra virgin olive oil; microbiota; oil blending; oil-born yeasts; olive oil quality
MDPI and ACS Style

Zullo, B.A.; Ciafardini, G. Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality during Storage. Microorganisms 2020, 8, 402.

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