Efficacy of natamycin to control fungal growth in natural black olive fermentation

Food Microbiology

Volumn 28, Issue 3, 2011, Pages 621-627

  Hondrodimou, O ^a   Kourkoutas, Y ^b   Panagou, E Z ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Fermentation; Fungal growth; Natamycin; Natural black olives

Indexed keywords

ANTIFUNGAL AGENT; BRINE; INORGANIC SALT; NATAMYCIN;

ARTICLE; DRUG EFFECT; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; OLIVE TREE; PH; PRODUCT SAFETY; YEAST;

ANTIFUNGAL AGENTS; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; NATAMYCIN; OLEA; SALTS; YEASTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; FUNGI; OLEACEAE;

EID: 79952003079     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.11.015     Document Type: Article

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