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 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 wickerhamii. The enzymatic analyses carried out directly on the untreated olive oil and on sterilized olive oil inoculated with the above-mentioned yeasts proved the beta-glucosidase activity through the hydrolysis of both the synthetic substrate p-nitrophenyl-beta-D-glucopyranoside (PNPG) and the oleuropein. The absence of lipases in the isolated S. cerevisiae and C. wickerhamii examined lead us to believe that the yeasts contribute in a positive way towards the improvement of the organological quality of the oil without altering the composition of the triglycerides.
| Medienart: |
Artikel |
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| Erscheinungsjahr: |
2002 |
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| Erschienen: |
2002 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:75 |
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| Enthalten in: |
International journal of food microbiology - 75(2002), 1-2 vom: 05. Mai, Seite 111-8 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Ciafardini, G [VerfasserIn] |
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| Themen: |
2O4553545L |
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| Anmerkungen: |
Date Completed 30.07.2002 Date Revised 03.12.2021 published: Print Citation Status MEDLINE |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM118757725 |
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| 500 | |a published: Print | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a 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 wickerhamii. The enzymatic analyses carried out directly on the untreated olive oil and on sterilized olive oil inoculated with the above-mentioned yeasts proved the beta-glucosidase activity through the hydrolysis of both the synthetic substrate p-nitrophenyl-beta-D-glucopyranoside (PNPG) and the oleuropein. The absence of lipases in the isolated S. cerevisiae and C. wickerhamii examined lead us to believe that the yeasts contribute in a positive way towards the improvement of the organological quality of the oil without altering the composition of the triglycerides | ||
| 650 | 4 | |a Journal Article | |
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