Use of antifungal principles from garlic for the Inhibition of yeasts and moulds in fermenting green olives.
Yeast contamination of fermented green olives was evaluated. Plate counts were determined during the fermentation process and strains were isolated, identified and characterized. Results showed that counts of yeasts reached a maximum when the acidity was rather high. Strain identification showed tha...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-04-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/774 |