Control of household mycoflora in fermented sausages using phenolic fractions from olive mill wastewaters

International Journal of Food Microbiology

Volumn 207, Issue , 2015, Pages 49-56

  Chaves López, Clemencia ^a   Serio, Annalisa ^a   Mazzarrino, Giovanni ^a   Martuscelli, Maria ^a   Scarpone, Emidio ^a   Paparella, Antonello ^a  

^a UNIVERSITY OF TERAMO   (Italy)

Author keywords

Antifungal compounds; Cladosporium; Fermented sausages; Olive wastewater; Penicillium; Polyphenols

Indexed keywords

PHENOL DERIVATIVE; ANTIFUNGAL AGENT; POLYPHENOL; WASTE WATER;

ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS AMSTELODAMI; ASPERGILLUS CLAVATUS; ASPERGILLUS FLAVUS; ASPERGILLUS OCHRACEUS; ASPERGILLUS PARASITICUS; CLADOSPORIUM CLADOSPORIOIDES; CONTROLLED STUDY; FERMENTATION; FUNGAL SPORE GERMINATION; FUNGUS; FUNGUS GROWTH; HOUSEHOLD; IN VITRO STUDY; MEAT; MYCELIUM; NONHUMAN; OLIVE; OLIVE MILL WASTEWATER; PENICILLIUM AURANTIOGRISEUM; PENICILLIUM BREVICOMPACTUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM COMMUNE; PENICILLIUM EXPANSUM; PENICILLIUM VERRUCOSUM; WASTE WATER; CHEMISTRY; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; OLIVE TREE; PROCEDURES;

ASPERGILLUS OCHRACEUS; CLADOSPORIUM; CLADOSPORIUM CLADOSPORIOIDES; EUROTIUM AMSTELODAMI; FUNGI; PENICILLIUM; PENICILLIUM AURANTIOGRISEUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM COMMUNE; PENICILLIUM EXPANSUM; PENICILLIUM NALGIOVENSE; PENICILLIUM VERRUCOSUM;

ANTIFUNGAL AGENTS; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; MEAT PRODUCTS; OLEA; POLYPHENOLS; WASTE WATER;

EID: 84929429819     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.04.040     Document Type: Article

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