Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum
The control of fungal contamination is particularly important to avoid both spoilage of food and feed products and also the occurrence of toxic compounds, known as mycotoxins. Some Lactic acid bacteria (LAB) strains have shown the capacity to inhibit fungal growth and the production of mycotoxins. I...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/1822/56381 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/56381 |