Mycotoxins are toxic substances that can infect many foods with carcinogenic, genotoxic,
teratogenic, nephrotoxic, and hepatotoxic effects. Mycotoxin contamination of foodstuffs …

Polylactic acid (PLA) is currently the highest production of all bio-based plastics globally. Its
production will increase year by year to replace part of petroleum-based plastics to reduce …

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food
and are generally considered safe. LAB regulate soil organic matter and the biochemical …

Mycotoxins are produced by fungi and are known to be toxic to humans and animals.
Common mycotoxins include aflatoxins, ochratoxins, zearalenone, patulin, sterigmatocystin …

Background Consumer concern on the use of naturally-occurring antimicrobials from plants,
microorganisms and animal sources continues to grow daily, mostly triggered by the …

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

The past two decades have witnessed a global surge in the application of probiotics as
functional ingredients in food, animal feed, and pharmaceutical products. Among food …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

Industrial biotechnology is a continuously expanding field focused on the application of
microorganisms to produce chemicals using renewable sources as substrates. Currently, an …

Probiotic bacteria exhibit beneficial effects on human and/or animal health, and have been
widely used in foods and fermented products for decades. Most probiotics consist of lactic …