Search Results - "Zullo, B.A."

Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage by Zullo, B.A., Cioccia, G., Ciafardini, G.

“…The olive oil microbiota, mainly composed of yeasts, is associated with the suspended fraction of freshly produced olive oils. Some olive oil yeasts are…”
Get full text

Distribution of dimorphic yeast species in commercial extra virgin olive oil by Zullo, B.A., Cioccia, G., Ciafardini, G.

“…Recent microbiological research has demonstrated the presence of a rich microflora mainly composed of yeasts in the suspended fraction of freshly produced…”
Get full text

Lipase production by yeasts from extra virgin olive oil by Ciafardini, G., Zullo, B.A., Iride, A.

“…Newly produced olive oil has an opalescent appearance due to the presence of solid particles and micro-drops of vegetation water from the fruits. Some of our…”
Get full text

Lipolytic yeasts distribution in commercial extra virgin olive oil by Zullo, B.A., Ciafardini, G.

“…The olive oil lipase-producing yeasts can lower the quality of the product through the hydrolysis of the triacylglycerols. In this research the olive oil total…”
Get full text

Use of selected yeast starter cultures in industrial-scale processing of brined Taggiasca black table olives by Ciafardini, G., Zullo, B.A.

“…The aim of this study was to evaluate the effects of six selected yeast starters on natural Taggiasca black table fermentations, in different brine solutions…”
Get full text

Evaluation of physiological properties of yeast strains isolated from olive oil and their in vitro probiotic trait by Zullo, B.A., Ciafardini, G.

“…Virgin olive oil contains a biotic fraction represented by rich microbiota, including yeasts. The aim of this study was to investigate some physiological…”
Get full text

In vitro potential antioxidant activity of indigenous yeasts isolated from virgin olive oil by Ciafardini, G., Zullo, B.A.

“…Aim The aim of the present study was to investigate the in vitro antioxidant activity of yeast strains isolated from virgin olive oil. Methods and Results The…”
Get full text

Yeast dynamics in the black table olives processing using fermented brine as starter by Ciafardini, G., Venditti, G., Zullo, B.A.

“…Spontaneous fermentation with autochthonous yeasts is the most traditional method used for the production of black table olives, which requires minimal…”
Get full text

Effect of lipolytic activity of Candida adriatica, Candida diddensiae and Yamadazyma terventina on the acidity of extra-virgin olive oil with a different polyphenol and water content by Ciafardini, G., Zullo, B.A.

“…Previous microbiological research demonstrated the presence of a rich micro-flora composed mainly of yeasts in the suspended fraction of freshly produced olive…”
Get full text

Taggiasca extra virgin olive oil colonization by yeasts during the extraction process by Ciafardini, G., Cioccia, G., Zullo, B.A.

“…The opalescent appearance of the newly produced olive oil is due to the presence of solid particles and microdrops of vegetation water in which the…”
Get full text

Microbiological activity in stored olive oil by Ciafardini, G, Zullo, B.A

“…The disappearance of the bitter taste of newly produced olive oil during storage is due to the enzymatic hydrolysis of the bitter-tasting secoiridoid compound…”
Get full text

Lipolytic activity of Williopsis californica and Saccharomyces cerevisiae in extra virgin olive oil by Ciafardini, G., Zullo, B.A., Cioccia, G., Iride, A.

“…Inoculation trials performed with three strains of yeasts, isolated from extra virgin olive oil, Williopsis californica 1639, Saccharomyces cerevisiae 1525 and…”
Get full text

Survival of micro-organisms in extra virgin olive oil during storage by Ciafardini, G, Zullo, B.A

“…When newly produced from the grinding of the olive fruits, olive oil contains solid particles and micro-drops of vegetation water which settle during the…”
Get full text

Survival of yeasts inoculated in flavoured extra virgin olive oil by Ciafardini, G, Zullo, B.A, D'Amico, A, Cioccia, G, Maiuro, L

Get full text

Assay of microbial enzymes in opaque samples by Ciafardini, G, Zullo, B.A

“…The paper describes a system of colorimetric analysis of opaque liquid samples performed with a new instrument known as an opaque sample analyzer (OSA)…”
Get full text