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 …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

Background The occurrence of fungal contamination and the production of mycotoxins are
involved in all parts of the food chain, which negatively affect food quality and shelf life …

Probiotic bacteria were isolated from different traditional fermented foods as there are
several such foods that are not well explored for their probiotic activities. Hence, the present …

Fermentation processes have been used for centuries for food production and preservation.
Besides the contribution of fermentation to food quality, recently, scientific interest in the …

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

Mycotoxins are secondary metabolites produced by fungi. Food/feed contamination by
mycotoxins is a great threat to food safety. The contamination can occur along the food chain …

Lactic acid bacteria (LAB) are applied in the food industry as fermentation agents for a
variety of products. Cheese whey (CW) and second cheese whey (SCW) are the two main …

In this study, the presence of antibiotics (ANB) residues was evaluated in poultry meat
purchased from German and Lithuanian markets. In addition, the antimicrobial activity of 13 …

Background Contaminations of benzo [a] pyrene (B [a] p) in food is the main source of B [a] p
exposure to humans. B [a] p as one of the most studied polycyclic aromatic hydrocarbon …