| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393899 | Food Control | 2012 | 7 Pages |
Abstract
⺠Candida maltosa NP9 which was isolated from fermented food inhibit growth of fungus. ⺠C. maltosa NP9 generated volatile antifungal substances. ⺠The antifungal substances were identified as isoamyl acetate and isoamyl alcohol. ⺠Antifungal activity of isoamyl alcohol was higher than that of isoamyl acetate. ⺠Isoamyl alcohol inhibited spore germination of 15 kinds of fungi at 20 μl/dish.
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Authors
Hitoshi Ando, Koji Hatanaka, Ikumi Ohata, Yoshie Yamashita-Kitaguchi, Atsushi Kurata, Noriaki Kishimoto,