FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W4310424474> ?p ?o ?g. }

• W4310424474 endingPage "110041" @default.
• W4310424474 startingPage "110041" @default.
• W4310424474 abstract "The olive oil microbiota mainly consists of yeasts, which may positively or negatively affect the physicochemical and sensory features of product. In this study, 17 yeast strains belonging to Candida boidinii, Lachancea fermentati, Nakazawaea molendinolei, N. wickerhamii and Schwanniomyces polymorphus species were collected during olive oil production, identified and tested for the ability to ferment sugars, to grow at low temperatures, for the occurrence of different enzymatic activities, for the tolerance and degradation of phenolic compounds, radical scavenging activities, biofilm formation, survival to simulated gastro-intestinal (GIT) tract. Yeasts were also inoculated in extra virgin olive oils (EVOO; from Leccino and Coratina cultivar) to evaluate their survival and their effect on EVOO quality (changes in analytical indices) during 6-months of storage. Most of strains were able to grow at 15°C, while the ability to ferment different sugars was strain-specific. All strains had β-glucosidase activity, while none exhibited lipolytic activity; peroxidase was widespread among the strains, while protease activity was strain-dependent. Esterase and the ability to hydrolyse oleuropein and form hydroxytyrosol was present only in N. wickerhamii strains. All strains were able to survive in olive mill wastewater, used as a model of phenolic compounds-rich matrix. A potential biofilm formation was observed only in N. wickerhamii, while the ability to scavenge radical and to cope with GIT-associated stresses were strain-dependent. High levels of survival were observed for almost strains (except S. polymorphus), in both Leccino and Coratina samples. Yeasts limited the acidity rise in olive oils, but overtime they contributed to increase the parameters related to oxidative phenomena (i.e. peroxides, K232, K270), resulting in a declassification of EVOOs. The total phenolic content (TPC) was correlated to the presence of yeasts and, at the end of storage period (6 months) inoculated samples had significantly lower concentrations compared to the control oils. This study confirms that yeasts are able to survive in olive oils and, therefore, the control of their occurrence during extraction process and storage conditions is needed to obtain high-quality products and to maintain the standards of EVOO classification." @default.
• W4310424474 created "2022-12-10" @default.
• W4310424474 creator A5023933687 @default.
• W4310424474 creator A5044580353 @default.
• W4310424474 creator A5052587275 @default.
• W4310424474 creator A5064114089 @default.
• W4310424474 creator A5069472738 @default.
• W4310424474 creator A5082781851 @default.
• W4310424474 date "2023-02-01" @default.
• W4310424474 modified "2023-09-30" @default.
• W4310424474 title "Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region" @default.
• W4310424474 cites W1960619495 @default.
• W4310424474 cites W1967539486 @default.
• W4310424474 cites W1969989108 @default.
• W4310424474 cites W1981202869 @default.
• W4310424474 cites W1981488135 @default.
• W4310424474 cites W1988370711 @default.
• W4310424474 cites W1998886079 @default.
• W4310424474 cites W2002171491 @default.
• W4310424474 cites W2005328303 @default.
• W4310424474 cites W2013152278 @default.
• W4310424474 cites W2017897228 @default.
• W4310424474 cites W2019103734 @default.
• W4310424474 cites W2019383283 @default.
• W4310424474 cites W2030516355 @default.
• W4310424474 cites W2050166388 @default.
• W4310424474 cites W2052976996 @default.
• W4310424474 cites W2064922915 @default.
• W4310424474 cites W2065214391 @default.
• W4310424474 cites W2065449941 @default.
• W4310424474 cites W2078014621 @default.
• W4310424474 cites W2084096627 @default.
• W4310424474 cites W2092260670 @default.
• W4310424474 cites W2129346026 @default.
• W4310424474 cites W2136904781 @default.
• W4310424474 cites W2217037053 @default.
• W4310424474 cites W2283318710 @default.
• W4310424474 cites W2318421495 @default.
• W4310424474 cites W2344214717 @default.
• W4310424474 cites W2402755737 @default.
• W4310424474 cites W2414134390 @default.
• W4310424474 cites W2474932979 @default.
• W4310424474 cites W2521216344 @default.
• W4310424474 cites W2585470362 @default.
• W4310424474 cites W2755384571 @default.
• W4310424474 cites W2766959983 @default.
• W4310424474 cites W2773162000 @default.
• W4310424474 cites W2880105227 @default.
• W4310424474 cites W2898366371 @default.
• W4310424474 cites W2903432320 @default.
• W4310424474 cites W2913015504 @default.
• W4310424474 cites W2953770447 @default.
• W4310424474 cites W2955171800 @default.
• W4310424474 cites W2978294018 @default.
• W4310424474 cites W2982854736 @default.
• W4310424474 cites W2998932317 @default.
• W4310424474 cites W3009664923 @default.
• W4310424474 cites W3012103655 @default.
• W4310424474 cites W3023748878 @default.
• W4310424474 cites W3043937716 @default.
• W4310424474 cites W3117620440 @default.
• W4310424474 cites W3184775553 @default.
• W4310424474 cites W4210922701 @default.
• W4310424474 cites W4220739275 @default.
• W4310424474 doi "https://doi.org/10.1016/j.ijfoodmicro.2022.110041" @default.
• W4310424474 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/36495820" @default.
• W4310424474 hasPublicationYear "2023" @default.
• W4310424474 type Work @default.
• W4310424474 citedByCount "1" @default.
• W4310424474 countsByYear W43104244742023 @default.
• W4310424474 crossrefType "journal-article" @default.
• W4310424474 hasAuthorship W4310424474A5023933687 @default.
• W4310424474 hasAuthorship W4310424474A5044580353 @default.
• W4310424474 hasAuthorship W4310424474A5052587275 @default.
• W4310424474 hasAuthorship W4310424474A5064114089 @default.
• W4310424474 hasAuthorship W4310424474A5069472738 @default.
• W4310424474 hasAuthorship W4310424474A5082781851 @default.
• W4310424474 hasConcept C105702510 @default.
• W4310424474 hasConcept C181199279 @default.
• W4310424474 hasConcept C185592680 @default.
• W4310424474 hasConcept C2775881703 @default.
• W4310424474 hasConcept C2777261171 @default.
• W4310424474 hasConcept C2777957096 @default.
• W4310424474 hasConcept C2778004101 @default.
• W4310424474 hasConcept C2778022156 @default.
• W4310424474 hasConcept C2779222958 @default.
• W4310424474 hasConcept C2988377048 @default.
• W4310424474 hasConcept C31903555 @default.
• W4310424474 hasConcept C55493867 @default.
• W4310424474 hasConcept C70899900 @default.
• W4310424474 hasConcept C86803240 @default.
• W4310424474 hasConceptScore W4310424474C105702510 @default.
• W4310424474 hasConceptScore W4310424474C181199279 @default.
• W4310424474 hasConceptScore W4310424474C185592680 @default.
• W4310424474 hasConceptScore W4310424474C2775881703 @default.
• W4310424474 hasConceptScore W4310424474C2777261171 @default.
• W4310424474 hasConceptScore W4310424474C2777957096 @default.
• W4310424474 hasConceptScore W4310424474C2778004101 @default.

• next