Abstract
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 bacteria and molds often die after a short period, while the yeasts survive and condition the quality of VOO. To date, approximately twenty-four yeast species have been isolated from different types of olive oil and its by-products, and seven of these species have been identified as new species. The activity of some yeasts of the biotic fraction of olive oil improves the sensorial characteristics of VOO. Some yeasts can also worsen the quality of the product by allowing the appearance of defects, oxidation of polar phenols, and triacylglycerol hydrolysis. Some yeast species of VOO show in vitro beneficial health effects, such as probiotic and antioxidant activities.
Highlights
Virgin olive oil (VOO) is a product obtained by mechanical extraction from the olive fruit and can be consumed without further refining
The biotic fraction of virgin olive oil (VOO) mainly consists of yeasts
Approximately twenty-four yeast species have been identified in different types of olive oil, and seven of these species have been classified as new species
Summary
Virgin olive oil (VOO) is a product obtained by mechanical extraction from the olive fruit and can be consumed without further refining. It is the most important vegetable oil used for human nutrition in the Mediterranean area. The major antioxidants of VOO include carotenes and bioactive phenolic compounds (apolar and polar phenols) Apolar phenols such as tocopherols are found in other vegetable oils, while the polar phenolic component is typical of VOO [9]. The effects of the biotic fraction of VOO on product quality during its storage have been reviewed, and the possible biotechnological exploitation of the health benefits of some oil-borne yeasts has been discussed
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