Chemical and microbiological analysis of different substrates from oil mills during the olive oil extraction process of three varieties.
Olive variety
Wash water
Kneaded paste
Olive oil
Total
bacteria
Yeasts
Molds
Total phenols
Coliforms bacteria
Yeasts
Molds
Total phenols
Coliforms bacteria
Yeasts
Molds
Lavagnina
-
4.3 ± 0.4
2.5 ± 0.3
1.8 ± 0.1
1,200 ± 80
-
2.0 ± 0.2
2.2 ± 0.1
205 ± 10
-
1.5 ± 0.1
1.2 ± 0.2
Taggiasca
-
4.5 ± 0.7
2.7 ± 0.2
2.8 ±0.2
1,500 ± 120
-
3.3 ± 0.3
2.2 ± 0.1
230 ± 12
-
2.8 ± 0.3
2.0 ± 0.1
Leccino
-
6.0 ± 0.6
2.5 ± 0.2
0.8 ± 0.1
1,800 ± 155
-
2.2 ± 0.1
0.9 ± 0.08
250 ± 14
-
1.6 ± 0.2
1.5 ±0.2
mg caffeic acid equivalent/Kg (mean ± standard deviations, n = 6). Log UFC/g (mean ± standard deviation, n = 6): values in row having different letters are statistically different from one another at p < 0.01.
