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...

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Autors principals:	Randa Zeidan, Zahoor Ul-Hassan, Roda Al-Thani, Virgilio Balmas, Samir Jaoua
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2018-06-01
Col·lecció:	Toxins
Matèries:	food safety mycotoxins biological control yeast decontamination tomatoes
Accés en línia:	http://www.mdpi.com/2072-6651/10/6/242
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