Calorimetria diferencial de barrido. Influencia de la composición del aceite de oliva virgen en su perfil térmico

Samples of olive oil from the cultivars ‘Arbequina’ and ‘Picual’, with different contents in polyphenols, were analyzed by means of differential scanning calorimetry. Three speeds of cooling/heating (1, 5 and 10ºC/min) were analyzed with the differences between duplicates being lowest when the analysis was carried out at 5°C/min. An important varietal effect (pMuestras de aceite de las variedades ‘Arbequina’ y ‘Picual’, con diferentes contenidos en polifenoles, son analizadas mediante calorimetría diferencial de barrido a 1, 5 y 10 °C/min de velocidad de enfriamiento y de calentamiento, obteniéndose las diferencias entre duplicados más bajas cuando el análisis se efectúa a 5 ºC/min. Se observa un efecto varietal importante (

Assessment of the diversity and abundance of the total and active fungal population and its correlation with humification during two-phase olive mill waste (‘‘alperujo”) composting

Metagenomic and transcriptomic techniques applied to composting could increase our understanding of the overall microbial ecology and could help us to optimise operational conditions which are directly related with economic interest. In this study, the fungal diversity and abundance of two-phase olive mill waste (“alperujo”) composting was studied using Illumina MiSeq sequencing and quantitative PCR, respectively. The results showed an increase of the fungal diversity during the process, with Ascomycota being the predominant phylum. Penicillium was the main genera identified at the mesophilic and maturation phases, with Debaryomyces and Sarocladium at the thermophilic phase, respectively. The fungal abundance was increased during composting, which confirms their important role during thermophilic and maturation phases. Some Basidiomycota showed an increased during the process, which showed a positive correlation with the humification parameters. According to that, the genus Cystofilobasidium could be used as a potential fungal biomarker to assess alperujo compost maturation.This work was supported by the ERDF-co-financed projects from Junta de Andalucía (Spain) [P12-AGR-1968], the Spanish MINECO [AGL2015-64582-CO3-02] and MINECO-CSIC RECUPERA 2020 [20134R070]. G. Tortosa thanks the farmer J. González Almendros for his financial and technical assistance during AL composting and also, A. J. Fernández-González, A. Vicente-Lasa, M. Fernández-López and P. J. Villadas for their helpful discussions. Support by Basque Country Government [IT-583 932-16] and the Spanish Red Sirena [AGL2015-68881-REDT] are also acknowledged. E. Aranda thanks MINECO-ERDF for supporting her Ramón y Cajal project [RYC-2013-12481] and [CTM2017-84332-R]