Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation-Reference-Cited by-同舟云学术

Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation

Published:2014-11-07 Issue:3 Volume:25 Page:245-259
ISSN:0958-3157
Container-title:Biocontrol Science and Technology
language:en
Short-container-title:Biocontrol Science and Technology

Author:

Essia Ngang Jean-Justin,Yadang Germaine,Sado Kamdem Sylvain L.,Kouebou Christiant Pascal,Youte Fanche Sandrine A.,Tsochi Kougan Danielle L.,Tsoungui Antoine,Etoa François-Xavier

Publisher

Informa UK Limited

Subject

Insect Science,Agronomy and Crop Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09583157.2014.969195

Reference48 articles.

1. Influence of physiological factors on growth, sporulation and ochratoxin A/B production of the new Aspergillus ochraceus grouping

2. Mycotoxin production from fungi isolated from grapes

3. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

4. Validation of a high-performance liquid chromatography analytical method for ochratoxin A quantification in cocoa beans

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