Microorganisms and Effects on the Olive Oil Quality
DOI:
https://doi.org/10.24925/turjaf.v12i1.100-108.6182Keywords:
olive oil, lactic acid bacteria, yeasts, enzymes, flavor, qualityAbstract
Olive oil is one of the most important vegetable oils obtained mechanically from olive fruit and can be consumed unrefined. Olive oil contains prominent levels of unsaturated fatty acids and antioxidant compounds known to be beneficial to human health. Newly produced olive oil is cloudy due to olive pulp particles and micro droplets caused by water. The solid particles and water that cause this cloudy appearance create an environment where some microorganisms can survive. While some of the microorganisms improve olive oil's physicochemical and sensory properties thanks to their high enzymatic activity, others deteriorate the quality of olive oil. The diversity of microorganisms in olive oil may vary depending on factors such as olive variety, harvesting method, processing technique, storage conditions and duration. In this study, an attempt was made to review the microorganisms present in olive oil and their effects on olive oil quality.
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