Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese

Food Control

Volumn 26, Issue 2, 2012, Pages 472-478

  Ando, Hitoshi ^a   Hatanaka, Koji ^a   Ohata, Ikumi ^a   Yamashita Kitaguchi, Yoshie ^a   Kurata, Atsushi ^a   Kishimoto, Noriaki ^a  

^a KINKI UNIVERSITY   (Japan)

Author keywords

Candida maltosa; Fermented food; Isoamyl acetate; Isoamyl alcohol; Spore germination inhibition; Volatile substance

Indexed keywords

ASPERGILLUS; ASPERGILLUS BRASILIENSIS; CANDIDA; CANDIDA MALTOSA; FUNGI;

EID: 84857761609     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.02.017     Document Type: Article

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