Microbiological activity in stored olive oil.

@article{Ciafardini2002MicrobiologicalAI,
  title={Microbiological activity in stored olive oil.},
  author={Gino Ciafardini and Biagi Angelo Zullo},
  journal={International journal of food microbiology},
  year={2002},
  volume={75 1-2},
  pages={111-8}
}
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 knowledge attributes the enzymatic hydrolysis of the oleuropein to the beta-glucosidase present in the olives. The present study, however, has demonstrated for the first time that oleuropein present in olive oil can be hydrolysed by beta-glucosidase from the yeasts Saccharomyces cerevisiae and Candida… CONTINUE READING

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