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 …

Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and
some of them are also able to produce toxic compounds for humans and animals. The …

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

Highlights•We explore the upsurge in studies discerning the antifungal attributes of
LAB.•The biochemical nature of antifungal compounds derived from LAB is described.• …

Lactic acid bacteria (LAB) metabolites are a reliable alternative for reducing fungal infections
pre-/post-harvest with additional advantages for cereal-base products which convene the …

Food industry employs various physical and chemical methods to control fungal
contamination of food products. However, many fungal strains are defiant to these …

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 …

Most data dealing with the biopreservative activity of lactic acid bacteria (LAB) are focused
on their antibacterial effects. Food spoilage by mould and the occurrence of their mycotoxins …

Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to
produce fermented foods. They appear morphologically as cocci or rods and they do not …

In modern societies, conscious consumers demand healthy, fresh and natural foods devoid
of added chemical preservatives and stabilizers. The use of lactic acid bacteria (LAB) to …