Fermentation processes in foods often lead to changes in nutritional and biochemical quality
relative to the starting ingredients. Fermented foods comprise very complex ecosystems …

Fungal spores make up a significant portion of Primary Biological Aerosol Particles (PBAPs)
with large quantities of such particles noted in the air. Fungal particles are of interest …

Rhizopus arrhizus is a saprotrophic, sometimes clinically-and industrially-relevant mold
(Mucorales) and distributed worldwide, suggesting it can assimilate a broad spectrum of …

Bread supplies over half of the caloric intake of the world's population, including a high
proportion of the intake of vitamins B and E, making it a major food of the world. It is an …

A large portion of global food waste is caused by microbial spoilage. The modern approach
to preserve food is to apply different hurdles for microbial pathogens to overcome. These …

The toxicity of the contaminated powder contributed to toxic aflatoxins has been well-known
in the literature. However, before this study, the specific fungal strain behind aflatoxin …

The issue of the microbiological spoilage of bakery products with an extended shelf life
declared by the producer was the reason for searching for an effective solution. The aim of …

Mold is a term used to commonly describe the wooly growth that occurs on damp or
decaying organic matter caused from the growth of fungi. There are more than a million …

Šio tyrimo tikslas-išanalizuoti pelėsinių grybų vystymąsi ruginėje ir pusruginėje duonoje.
Buvo pasirinktos 3 ruginės ir 2 pusruginės skirtingų rūšių duonos. Darbo metu buvo …

The present study was undertaken to detoxify the stale waste bread (WB) and evaluated its
nutritional worth in the total mixed ration of adult male buffaloes. The aflatoxin B1 content in …