TY - JOUR T1 - Differential Microbial Composition of Monovarietal and Blended Extra Virgin Olive Oils Determines Oil Quality During Storage. AU - Zullo,Biagi Angelo, AU - Ciafardini,Gino, Y1 - 2020/03/13/ PY - 2020/02/20/received PY - 2020/03/09/accepted PY - 2020/3/19/entrez PY - 2020/3/19/pubmed PY - 2020/3/19/medline KW - extra virgin olive oil KW - microbiota KW - oil blending KW - oil-born yeasts KW - olive oil quality JF - Microorganisms JO - Microorganisms VL - 8 IS - 3 N2 - Extra virgin olive oil (EVOO) contains a biotic fraction, which is characterized by various microorganisms, including yeasts. The colonization of microorganisms in the freshly produced EVOO is determined by the physicochemical characteristics of the product. The production of blended EVOO with balanced taste, which is obtained by blending several monovarietal EVOOs, modifies the original microbiota of each oil due to the differential physico-chemical characteristics of the blended oil. This study aimed to evaluate the effect of microbial composition on the stability of the quality indices of the monovarietal and blended EVOOs derived from Leccino, Peranzana, Coratina, and Ravece olive varieties after six months of storage. The yeasts survived only in the monovarietal EVOOs during six months of storage. Barnettozyma californica, Candida adriatica, Candida diddensiae, and Yamadazyma terventina were the predominant yeast species, whose abundance varied in the four monovarietal EVOOs. However, the number of yeasts markedly decreased during the first three months of storage in all blended EVOOs. Thus, all blended EVOOs were more stable than the monovarietal EVOOs as the abundance and activity of microorganisms were limited during storage. SN - 2076-2607 UR - https://www.unboundmedicine.com/medline/citation/32183072/Differential_Microbial_Composition_of_Monovarietal_and_Blended_Extra_Virgin_Olive_Oils_Determines_Oil_Quality_During_Storage_ DB - PRIME DP - Unbound Medicine ER -