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J Sci Food Agric ; 95(11): 2222-7, 2015 Aug 30.
Artigo em Inglês | MEDLINE | ID: mdl-25267118

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.


Assuntos
Fermentação , Microbiologia de Alimentos , Resíduos Industriais , Lactobacillus/metabolismo , Odorantes/prevenção & controle , Olea , Fenóis/metabolismo , Ácidos Cumáricos/metabolismo , Humanos , Concentração de Íons de Hidrogênio , Lactobacillus/crescimento & desenvolvimento , Odorantes/análise , Propionatos
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