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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.
Identifiersdoi: 10.1002/jsfa.6939
issn: 1097-0010
Appears in Collections:(IG) Artículos
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