Bioprotection of Zea mays L. from aflatoxigenic Aspergillus flavus by Loigolactobacillus coryniformis BCH-4
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DOI: 10.1371/journal.pone.0271269
Abstract: Fungal infection causes deterioration, discoloration, and loss of nutritional values of food products. The use of lactic acid bacteria has diverse applications in agriculture to combat pathogens and to improve the nutritional values of cereal… read more here.
Keywords: flavus; coryniformis bch; acid; zea mays ... See more keywords