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BACKGROUNDAlperujo 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.
RESULTSYeast and bacterial strains were isolated from stored alperujo and tested...