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

Abstract

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 that: Pichia anomala, Debaryomyces hansenii, Candida versatilis and C. tropicalis were the most abundant species. Isolates of these species were used in the in-vitro inhibition assays using laboratory media with whole garlic, water extract and steam distilled oil to determine the Minimal Inhibitory Concentrations (MICs). The effect of concentrations that inhibited yeasts and moulds were also studied on lactic acid bacteria which were not inhibited. The essential oil was the most active on growth of moulds and yeasts. The same concentrations of sorbic acid were used in olive preservation against yeasts and moulds during the fermentation and storage. A net decrease in yeast counts was observed.