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- Title
TRANSFER OF SELECTED YEASTS TO OIL THROUGH OLIVE INOCULATION.
- Authors
Ciafardini, G.; Cioccia, G.; Peca, G.; Zullo, B. A.
- Abstract
This study was carried out to evaluate the possibility of increasing the presence of selected yeasts in freshly produced extra-virgin olive oil by inoculating olives prior to processing. New types of yeasts classified as Williopsis californica and Candida boidinii were found. A β-glucosidase producing strain of W. californica, used as starter in the olive inoculation trials, was able to increase the amount of oleuropeinolytic yeasts in olive oil during the entire sedimentation period. The increase in the yeasts in the olive oil compared to the uninoculated control was 20 and 30%, respectively, for the continuous and discontinuous system used for processing the olives. Inoculation of the olives with selected yeasts was demonstrated to be a valid technique to enrich the oil with useful microorganisms without directly manipulating the product.
- Subjects
YEAST; OLIVE oil; SEDIMENTATION analysis; LEAVENING agents; FERMENTATION; MANUFACTURING processes
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, Vol 16, Issue 1, p105
- ISSN
1120-1770
- Publication type
Article