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 …

Swiss-type artisanal cheese is highly appreciated sensorially, its flavor is often associated
with the lactic acid bacteria involved in its production, which in many cases are indigenous …

Many lactic acid bacteria (LAB) are considered probiotics and their postbiotic compounds
present additional health benefits through modulating the gut microbiota and metabolites …

The Weissella genus has recently gained popularity due to its antifungal and probiotic
properties. In this study, the antifungal activity of isolate KM14 of Weissella cibaria on …

The industry is continuously searching for new methods to reduce the use of chemical
preservatives while still produce safer foods for the consumer. Goat whey is a waste from the …

Bioprotective cultures are applied to control the fungal spoilage of fermented dairy products
but only few studies evaluated their efficacy in cheese. To evaluate growth and antifungal …

Penicillium spp. are considered a major spoilage fungus in dairy products. Due to the
growing concerns over food safety issues and the demand for “clean label” food products …

With regards to the cheese industry, fungal growth is a widespread problem and usually
producers make effort to avoid fungal development due to mycotoxin formation which …

真菌毒素广泛存在于农业产品中, 对人和动物的健康构成巨大威胁. 乳酸菌作为一种公认安全的
微生物, 在食品生物减毒方面具有巨大的应用潜力, 成本低廉且不会对食品品质及生态环境造成 …

Non-conventional food plants have bioactive compounds and a high nutritional value.
Among these, Vasconcellea quercifolia has nutritional benefits, but it is also easy to cultivate …