Use of antifungal principles from garlic for the inhibition of yeasts and moulds in fermenting green olives

Grasas y Aceites

Volumn 48, Issue 2, 1997, Pages 68-73

  Asehraou, A ^b   Mohieddine, S ^c   Faid, M ^a   Serhrouchni, M ^b  

^a INSTITUT AGRONOMIQUE ET VÉTÉRINAIRE HASSAN II   (Morocco)

^b FACULTÉ DES SCIENCES   (Morocco)

^c NONE

Author keywords

Antifungal; Fermentation; Garlic; Green olive; Inhibition; Mould; Yeast

Indexed keywords

ENZYME INHIBITION; ESSENTIAL OILS; FERMENTATION; LACTIC ACID; MOLDS; SORBIC ACID; STRAIN;

ANTI-FUNGAL; DEBARYOMYCES HANSENII; FERMENTATION PROCESS; GARLIC; GREEN OLIVE; LACTIC ACID BACTERIA; MINIMAL INHIBITORY CONCENTRATION; STRAIN IDENTIFICATION;

YEAST;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); CANDIDA TROPICALIS; CANDIDA VERSATILIS; DEBARYOMYCES HANSENII; OLEACEAE; PICHIA; PICHIA ANOMALA;

EID: 0346120413     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.1997.v48.i2.774     Document Type: Article

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