ACTION OF SACCHAROMYCES CEREVISIAE YEAST IN THE PRODUCTION AND METABOLIC ACTIVITY OF BLACK GARLIC

Black garlic is obtained from fresh garlic (Allium sativum L.) fermented for a period of time at a controlled high temperature (60 and 90 C) at a controlled high humidity (80 and 90%). Compared to fresh garlic, black garlic does not release a strong offensive flavor due to the reduced allicin content. Increased bioactivity of black garlic compared to that of fresh garlic is due to its changes in physico-chemical properties due to fermentation.
This study intends to evaluate the action of Saccaromyces cervisiae yeast in the fermentation of black garlic and the content of metabolites transformed and released by BG in the culture broth to evaluate the quality of the garlic and the action that Saccharomyces has on it.