The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera
represents a problem in food preservation and consequently, its spoilage. During the …

This study aimed at investigating the antifungal activity of sourdough fermented
(Lactobacillus plantarum LB1 and Lactobacillus rossiae LB5) wheat germ (SFWG) …

Whey powders are used as food ingredients in many applications, from bakery goods, soups
and sauces to baby food. The objective of the study was to evaluate the antifungal property …

Food spoilage caused by mycotoxigenic fungi represents an important food safety problem.
Lactic acid bacteria (LAB) are used as starter cultures in a larger number of food products. In …

Bread is a food stable for human nutrition. Its nutritional profile not only meets the nutritional
and metabolic needs of humans but also is a suitable substrate for the growth of …

Background and objective: Presently, there is a growing interest in food produced without
the addition of chemical preservatives. Lactic acid bacteria have a high potential to control …

Bread is the most important staple food in the Western world and it is generally viewed as a
perishable commodity. The presence of mould, another concern is the potential mycotoxins …

Lactic bacteria are used in fermentation and food bio‐preservation through their production
of organic acids and other antimicrobial substances like bacteriocins which restrain certain …

Nowadays, there is an increasing concern regarding the shelf life of food products, leading
producers to research natural antimicrobial agents to use in food preparation. In this study …

Fungal spoilage is one of the main causes of economic losses worldwide in the food
industry. In the last years, consumer's demands for preservative‐free processed foods have …