English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/123928
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Production of 4-ethylphenol in alperujo by Lactobacillus pentosus

AuthorsCastro Gómez-Millán, Antonio de ; Asencio, Emilio; Ruiz Méndez, Mª Victoria ; Romero, Concepción; Brenes Balbuena, Manuel
Issue Date2015
PublisherJohn Wiley & Sons
CitationJournal of the Science of Food and Agriculture 95: 2222- 2227 (2015)
Abstract© 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.
URIhttp://hdl.handle.net/10261/123928
DOI10.1002/jsfa.6939
Identifiersdoi: 10.1002/jsfa.6939
issn: 1097-0010
Appears in Collections:(IG) Artículos
Files in This Item:
File Description SizeFormat 
Postprint_2015_JSFA_V95_P2222.pdf586,04 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.