Antifungal activity of natural phenolic compounds on Saccharomyces Cerevisiae

Abstract

This study evaluated the behavior of Saccharomyces cerevisiae yeast in the presence of different selected natural polyphenols, in order to provide an indication of the suitability of such compounds as potential antimicrobials, or influencing agents in the fermentation. Thus the obtained results of the study could sustain other directions for the natural polyphenolic compounds in which they can be used, like in biotechnological processes as fermentation or in order to yield biomass economically from different raw materials.