Inhibition of Growth and Mycotoxin Production of by Species-Reference-Cited by-同舟云学术

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Inhibition of Growth and Mycotoxin Production of by Species

Published:1997-05 Issue:3 Volume:30 Page:279-283
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Gourama Hassan

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Penicillium;Pitt,1994

2. Handbook of Toxic Fungal Metabolites;Cole,1981

3. ToxigenicPenicillium;Pitt,1991

4. Mycotoxigenic fungi contaminants of cheese and other dairy products;Scott,1989

5. Antimycotic and antiaflatoxigenic effect of lactic acid bacteria;Gourama;Journal of Food Protection,1995

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1. Biocontrol of Aspergillus and Penicillium mycotoxins: Benefits and limitations;Fungal Secondary Metabolites;2024

2. Combined use of Trametes versicolor extract and sourdough fermentation to extend the microbiological shelf-life of baked goods;LWT;2023-11

3. The inhibitory effects of lactic acid bacteria isolated from sourdough on the mycotoxigenic fungi growth and mycotoxins from wheat bread;Biocatalysis and Agricultural Biotechnology;2023-07

4. Lactic acid bacteria as probiotics in sustainable development of aquaculture;Aquatic Living Resources;2022

5. Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour;Biomolecules;2020-05-18

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