The inhibitory effects of lactic acid bacteria isolated from sourdough on the mycotoxigenic fungi growth and mycotoxins from wheat bread
Imane El Houssni, Khadija Khedid, Ahmed Zahidi, Rachida Hassikou
Topics & Concepts
PreservativeFood scienceMycotoxinLactic acidBiologyFermentationBiotechnologyPediococcusFood microbiologyBacteriaChemistryMicrobiologyLactobacillusGeneticsMycotoxins in Agriculture and FoodProbiotics and Fermented FoodsSeed and Plant Biochemistry