The effect of form and method of flavoring on microbiota of olive oil

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F23%3A43923978" target="_blank" >RIV/62156489:43210/23:43923978 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1002/fsn3.3664" target="_blank" >https://doi.org/10.1002/fsn3.3664</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/fsn3.3664" target="_blank" >10.1002/fsn3.3664</a>

Result language

angličtina

Original language name

The effect of form and method of flavoring on microbiota of olive oil

Original language description

Flavoring olive oil is an increasing trend in olive oil processing. Growing consumer interest in flavored olive oils by natural material brings the need to evaluate the key limiting factors which is its microbiological stability. The present research compares the microbiological quality of olive oil flavored by 3 flavors (rosemary, garlic, and lemon), prepared by 3 methods to determine changes during storage. The comprehensive microbiological analyses (total number of microorganisms [TCM], anaerobic sporulates, yeasts, molds, bacteria of the family Enterobacteriaceae, bacteria of the genus Salmonella spp., Clostridium botulinum, and lactic acid bacteria) were conducted during 12 months of storage. The best results in TCM were observed in the oil flavored by fresh garlic (0.24 log CFU/mL). The highest counts of anaerobic sporulates were detected in the dried rosemary olive oil (1.10 log CFU/mL). The flavoring materials have significantly higher counts of microorganism than flavored oils (p &lt; .05). The obtained results demonstrated that microorganisms are capable to survive in flavored olive oil and the method of flavoring can affect their growth in a selective way according to the chemical characteristics.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40500 - Other agricultural sciences

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Science &amp; Nutrition

ISSN

2048-7177

e-ISSN

2048-7177

Volume of the periodical

11

Issue of the periodical within the volume

11

Country of publishing house

US - UNITED STATES

Number of pages

9

Pages from-to

7364-7372

UT code for WoS article

001103973300034

EID of the result in the Scopus database

2-s2.0-85170527162