Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages
Abstract Background Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the fact that aflatoxin elimination from the food chain is almost impossible...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2019-03-01
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| Series: | International Journal of Food Contamination |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s40550-019-0074-9 |