Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/123928
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Título: | Production of 4-ethylphenol in alperujo by Lactobacillus pentosus |
Autor: | Castro Gómez-Millán, Antonio de CSIC ORCID ; Asencio Zapata, Emilio CSIC; Ruiz Méndez, Mª Victoria CSIC ORCID ; Romero Barranco, Concepción CSIC ORCID ; Brenes Balbuena, Manuel CSIC ORCID | Fecha de publicación: | 2015 | Editor: | John Wiley & Sons | Citación: | Journal of the Science of Food and Agriculture 95: 2222- 2227 (2015) | Resumen: | © 2014 Society of Chemical Industry. 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. | URI: | http://hdl.handle.net/10261/123928 | DOI: | 10.1002/jsfa.6939 | Identificadores: | doi: 10.1002/jsfa.6939 issn: 1097-0010 |
Aparece en las colecciones: | (IG) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
Postprint_2015_JSFA_V95_P2222.pdf | 586,04 kB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
11
checked on 20-abr-2024
WEB OF SCIENCETM
Citations
9
checked on 22-feb-2024
Page view(s)
258
checked on 24-abr-2024
Download(s)
128
checked on 24-abr-2024
Google ScholarTM
Check
Altmetric
Altmetric
NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.