Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (Lachancea thermotolerans) and its derivatives were applied against toxigenic fungi and their mycotoxins. A. parasiticus, P. verrucosum and F. graminearum and their mycotoxins were exposed to yeast volatile o...

Full description

Bibliographic Details
Main Authors: Randa Zeidan, Zahoor Ul-Hassan, Roda Al-Thani, Virgilio Balmas, Samir Jaoua
Format: Article
Language:English
Published: MDPI AG 2018-06-01
Series:Toxins
Subjects:
food safety
mycotoxins
biological control
yeast
decontamination
tomatoes
Online Access:http://www.mdpi.com/2072-6651/10/6/242

Internet

http://www.mdpi.com/2072-6651/10/6/242

Similar Items