Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A-Reference-Cited by-同舟云学术

Fermentation of table cream by Lactobacillus plantarum strains: effect on fungal growth, aflatoxin M1 and ochratoxin A

Published:2018-09-05 Issue:2 Volume:54 Page:347-353
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hashemi Seyed Mohammad Bagher¹^ORCID,Gholamhosseinpour Aliakbar²^ORCID

Affiliation:

1. Department of Food Science and Technology; College of Agriculture; Fasa University; Fasa Iran

2. Department of Food Science and Technology; Faculty of Agriculture; Jahrom University; Jahrom Iran

Funder

Fasa University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13943/fullpdf

Reference29 articles.

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3. Efficiency of lactic acid bacteria strains for decontamination of aflatoxin M1 in phosphate buffer saline solution and in skimmed milk;Bovo;Food and Bioprocess Technology,2013

4. The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: a review;Campagnollo;Food Control,2016

5. Efficiency of Saccharomyces cerevisiae and lactic acid bacteria strains to bind aflatoxin M 1 in UHT skim milk;Corassin;Food Control,2013

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