USE OF ANTIFUNGAL PRINCIPLES FROM GARLIC FOR THE INHIBITION OF YEASTSAND MOLDS IN FERMENTING GREEN OLIVES

Yeast contamination of fermented green olives was evaluated. Plate cou nts were determined during the fermentation process and strains were i solated, identified and characterized. Results showed that counts of y easts reached a maximum when the acidity was rather high. Strain ident ification 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 lab oratory 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 wa s the most active on growth of moulds and yeasts. The same concentrati ons of sorbic acid were used in olive preservation against yeasts and moulds during the fermentation and storage. A net decrease in yeast co unts was observed.