Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

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 …

Aflatoxins are highly toxic compounds produced as secondary metabolites by some
Aspergillus species, whose occurrence have been reported predominantly in several types …

Mycotoxins are known worldwide as fungus-produced toxins that adulterate a wide
heterogeneity of raw feed ingredients and final products. Consumption of mycotoxins …

Mycotoxin contamination continues to be a food safety concern globally, with the most toxic
being aflatoxins. On-farm aflatoxins, during food transit or storage, directly or indirectly result …

Nowadays, people are exposed to diverse environmental and chemical pollutants produced
by industry and agriculture. Food contaminations such as persistent organic pollutants …

The objective of the present study was to assess the effects of ultrasound pretreatment on
the quality of dry-cured yak meat. The ultrasonic power with 0, 200, 300 and 400 W …

Mycotoxins are secondary metabolites produced by various toxigenic fungi belonging to the
genera Aspergillus, Fusarium and Penicillium. They have mutagenic, teratogenic …

Aflatoxins are secondary metabolites of fungi that are the most dangerous mycotoxin and
food safety challenges. Human exposure to mycotoxins occurs directly throughout the intake …

Lactic acid bacteria as a starter culture are very important component in the fermentation
process of dairy and food industry. Application of lactic acid bacteria as probiotic bacteria …