Inhibitory effects of lactic acid bacteria isolated from traditional fermented foods against aflatoxigenic Aspergillus spp.
Sign Up to like & getrecommendations! Published in 2017 at "Comparative Clinical Pathology"
DOI: 10.1007/s00580-017-2489-0
Abstract: In the present study, after molecular identification of dominant lactic acid bacteria (LAB) isolated from traditional fermented foods, antifungal activity of the isolates was investigated against aflatoxigenic Aspergillus spp. Based on screening results, among the… read more here.
Keywords: traditional fermented; aflatoxigenic aspergillus; fermented foods; isolated traditional ... See more keywords
Practical considerations will ensure the continued success of pre-harvest biocontrol using non-aflatoxigenic Aspergillus flavus strains.
Sign Up to like & getrecommendations! Published in 2021 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2021.1873731
Abstract: There is an important reason for the accelerated use of non-aflatoxigenic Aspergillus flavus to mitigate pre-harvest aflatoxin contamination… it effectively addresses the imperative need for safer food and feed. Now that we have decades of… read more here.
Keywords: pre harvest; flavus; biocontrol; non aflatoxigenic ... See more keywords