Virgin Olive Oil Quality Is Affected by the Microbiota that Comprise the Biotic Fraction of the Oil

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 bact...

Descripción completa

Detalles Bibliográficos
Autores principales: Zullo, Biagi Angelo, Ciafardini, Gino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284754/
https://www.ncbi.nlm.nih.gov/pubmed/32370070
http://dx.doi.org/10.3390/microorganisms8050663

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7284754/
https://www.ncbi.nlm.nih.gov/pubmed/32370070
http://dx.doi.org/10.3390/microorganisms8050663

Ejemplares similares