初榨橄榄油中的微生物群及其对橄榄油品质的影响

Abstract

初榨橄榄油生产环境相对开放，榨取橄榄油的原料、环境及设备中的微生物群都可能进入初榨橄榄油，对油脂品质产生影响。为全面认识初榨橄榄油中微生物群以及从微生物层面控制初榨橄榄油品质，从食品微生物学研究的视角，综述了初榨橄榄油中酵母菌、细菌和霉菌等主要微生物群，分析了油橄榄枝叶、果实和初榨橄榄油中的微生物群对油脂品质的影响，介绍了采后储存的油橄榄果实及储存期的初榨橄榄油品质与微生物群之间的关系，探讨了对有害微生物群影响初榨橄榄油品质的防控措施。研究认为酵母菌对初榨橄榄油储存期间的品质起主要的影响作用。通过避免采摘和储存过程中油橄榄果实的损伤，保证加工过程中清洗用水和设备的洁净，控制储存环境温度、光照和氧含量等措施，可以有效防控有害微生物对橄榄油品质的负面影响。 The production environment of virgin olive oil (VOO) is relatively open, and the microbiota in the raw materials, environment and equipment of extracting olive oil may enter VOO,which may have effects on the quality of VOO. In order to fully understand the microbiota in VOO and control the quality of VOO at the microbial level, the main microbial species in VOO, including yeasts, bacteria and moulds were reviewed from the perspective of food microbiology research. The influence of microbiota in olive branches, leaves, fruits and VOO on the quality of VOO was analyzed. The relationship between the VOO microbiota and the quality of postharvest olive fruits and oil products during storage was introduced, and the measures to prevent harmful microbiota affecting VOO quality were discussed. Overall, yeasts play a major role in the quality of VOO during storage. The negative effects of harmful microbiota on the quality of VOO can be prevented and controlled by avoiding the damage of the olive fruit during pickings and storage, by ensuring the clean of the water used to wash the olive fruit and processing equipment, and by controlling external factors such as temperature, light and oxygen content of the storage environment.

Keywords

• 初榨橄榄油；微生物群；橄榄油品质；互作关系；影响机制
• virgin olive oil; microbiota; olive oil quality; interaction; effect mechanism