Mycotoxins represent a risk to the feed supply chain with an impact on economies and
international trade. A high percentage of feed samples have been reported to be …

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 …

Taxonomic names are key links between various databases that store information on
different organisms. Several global fungal nomenclural and taxonomic databases (notably …

Most data dealing with the biopreservative activity of lactic acid bacteria (LAB) are focused
on their antibacterial effects. Food spoilage by mould and the occurrence of their mycotoxins …

Mycotoxins are fungal secondary metabolites that have been associated with severe toxic
effects to vertebrates produced by many important phytopathogenic and food spoilage fungi …

Brewing beer involves microbial activity at every stage, from raw material production and
malting to stability in the package. Most of these activities are desirable, as beer is the result …

Fungal growth and mycotoxin production on foods and feeds cause poisoning and serious
human diseases that may lead to death. Chemical preservatives and fungicides have …

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections
pre-/post-harvest with additional advantages for cereal-base products which convene the …

Carboxymethyl cellulose (CMC) edible coating used as a carrier to deliver an adequate
amount of Lactobacillus plantarum on fresh strawberries and the shelf life of strawberries …

Aflatoxins (AF) are ubiquitous mycotoxins contaminating food and feed. Consumption of
contaminated food and feed can cause a severe health risk to humans and animals. A novel …