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Lipase production by yeasts from extra virgin olive oil.
Newly produced olive oil has an opalescent appearance due to the presence of solid particles and micro-drops of vegetation water from the fruits. Some of our recent microbiological research has shownExpand
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Microbiological activity in stored olive oil.
The disappearance of the bitter taste of newly produced olive oil during storage is due to the enzymatic hydrolysis of the bitter-tasting secoiridoid compound known as oleuropein. Current knowledgeExpand
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Yamadazyma terventina sp. nov., a yeast species of the Yamadazyma clade from Italian olive oils.
During an investigation of olive oil microbiota, three yeast strains were found to be divergent from currently classified yeast species according to the sequences of the D1/D2 domain of the geneExpand
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Virgin olive oil yeasts: A review.
This review summarizes current knowledge on virgin olive oil yeasts. Newly produced olive oil contains solid particles and micro drops of vegetation water in which yeasts reproduce to become theExpand
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Lipolytic yeasts distribution in commercial extra virgin olive oil.
The olive oil lipase-producing yeasts can lower the quality of the product through the hydrolysis of the triacylglycerols. In this research the olive oil total yeasts were divided into fiveExpand
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Distribution of dimorphic yeast species in commercial extra virgin olive oil.
Recent microbiological research has demonstrated the presence of a rich microflora mainly composed of yeasts in the suspended fraction of freshly produced olive oil. Some of the yeasts are consideredExpand
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Survival of micro-organisms in extra virgin olive oil during storage
Abstract When newly produced from the grinding of the olive fruits, olive oil contains solid particles and micro-drops of vegetation water which settle during the preservation of the product. TheExpand
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The olive oil oxygen radical absorbance capacity (DPPH assay) as a quality indicator
The antioxidant properties of some single components and the total antioxidant activity of extra-virgin olive oil have been evaluated by the oxygen radical absorbance capacity (ORAC) method. TheExpand
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Antimicrobial activity of oil-mill waste water polyphenols on the phytopathogen Xanthomonas campestris spp.
The paper reports a study on the inhibitory activity of the polyphenols present in the oil mill waste water (OMWW) on the crucifer seed-borne phytopathogen Xanthomonas campestris. The laboratoryExpand
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Evaluation of polyphenol decay in the oily fraction of olive fruit during storage using a mild sample handling method
A mild sample handling method able to minimize polyphenol degradation due to endogenous enzymes during the sample preparation permitted the assessment of polyphenol decay in the oily fraction of theExpand
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