RESUMO
BACKGROUND: Alperujo is the paste generated from the two-phase extraction system of olive oil. This wet pomace must be stored for several months and, during this period, the formation of 4-ethyphenol provokes a strong off-odour. The aim of this work was to identify the microorganisms able to produce this volatile phenol. RESULTS: Yeast and bacterial strains were isolated from stored alperujo and tested for their ability to metabolize p-coumaric acid and form 4-ethylphenol. Among them, Lactobacillus pentosus was the microorganism that both in synthetic medium and alperujo gave rise to 4-ethylphenol formation. This microorganism did not grow in alperujo acidified to pH 2, thereby confirming that acidification as the best method to control odour emissions during alperujo storage. CONCLUSION: Lactic acid bacteria, particularly Lactobacillus pentosus, can be responsible for the formation of the off-odour caused by 4-ethylphenol during the storage of alperujo. This odour can be prevented by acidifying the alperujo.