Traditional cheeses produced from raw milk exhibit a complex microbiota, characterized by
a sequence of different microorganisms from milk coagulation and throughout maturation …

Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among
other interesting metabolites with antimicrobial activity. A cell‐free supernatant (CFS) is a …

Lactobacillus plantarum (widespread member of the genus Lactobacillus) is one of the most
studied species extensively used in food industry as probiotic microorganism and/or …

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 …

One of the most varied species of lactic acid bacteria is Lactiplantibacillus plantarum (Lb.
plantarum), formerly known as Lactobacillus plantarum. It is one of the most common …

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 …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

The control of fungal contamination is particularly important to avoid both spoilage of food
and feed products and the occurrence of toxic compounds, known as mycotoxins. Some …

Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …