Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu-Reference-Cited by-同舟云学术

Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu

Published:2019-01-24 Issue:2 Volume:36 Page:296-307
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Dawlal Pranitha¹²,Brabet Catherine³,Thantsha Mapitsi S.⁴,Buys Elna M.²^ORCID

Affiliation:

1. Council for Scientific and Industrial Research (CSIR), Biosciences, Pretoria, South Africa

2. Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa

3. Centre de coopération internationale en recherche agronomique pour le développement (CIRAD), UMR – Qualisud, Montpellier Cedex 5, France

4. Department of Biochemistry, Genetics and Microbiology, University of Pretoria, Pretoria, South Africa

Funder

French-South African PHC Protea project

African Food Revisited by Research

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2018.1562234

Reference26 articles.

1. Calculated three dimensional structures of the fumonisin B1?4 mycotoxins

2. Molecular Models for the Stereochemical Structures of Fumonisin B 1 and B 2

3. Lactic acid bacteria in dairy food: Surface characterization and interactions with food matrix components

4. Significance of bacterial surface molecules interactions with milk proteins to enhance microencapsulation of Lactobacillus rhamnosus GG

5. Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

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