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 …

The production and consumption of coffee are increasing despite the roadblocks to its
agriculture and global trade. The unique, refreshing, and stimulating final cupping quality of …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

Highlights•The relationship between LAB and coffee quality is reviewed.•LAB promote an
efficient coffee beans mucilage layer removal.•Sugar, citrate, and amino acids metabolism …

This study describes, for the first time, the potential use of selected lactic acid bacteria (LAB)
to conduct improved coffee bean fermentation during on‐farm wet processing. Among …

Almonds and peanuts are a rich source of proteins, vitamins and unsaturated fatty acids.
However, they can be also contaminated by mycotoxigenic fungi; a reason that has …

Intensive coffee production is accompanied by several environmental issues, including soil
degradation, biodiversity loss, and pollution due to the wide use of agrochemical inputs and …

Aflatoxins (AF) and ochratoxin A (OTA) are fungal metabolites that have carcinogenic,
teratogenic, embryotoxic, genotoxic, neurotoxic, and immunosuppressive effects in humans …

The Gram-positive bacteria lactic acid bacteria (LAB) are used in the food industry but are
also known for inhibiting certain food spoilage microorganisms, especially fungi. Sources of …

Plant pathogenic and food spoilage microorganisms cause serious losses in crop
production and severe damage during food manufacturing, transportation and storage …