Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …

Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages
during handling and storage, owing to immense economic losses and serious human health …

Species of lactic acid bacteria (LAB) represent as potential microorganisms and have been
widely applied in food fermentation worldwide. Milk fermentation process has been relied on …

Consumer's demand for naturally preserved food products is growing and the use of
bioprotective cultures is an alternative to chemical preservatives or a complementary tool to …

Ensuring food quality and safety will remain a major challenge for the agri-food sector, due
in large part to expected limits on the use of conventional microbiological barriers. There is …

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective
properties as additions in the starter culture in yogurt fermentation was examined. The …

The aim of this research was to prepare bacterial cellulose film (BCF) containing free and
microencapsulated Lactobacillus acidophilus and Bifidobacterium animalis with sodium …

The current study aimed to isolate LAB strains naturally present in a traditional fermented
vegetable called “Torshi”, identify potential probiotics to develop a functional probiotic …