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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Principais autores:	Randa Zeidan, Zahoor Ul-Hassan, Roda Al-Thani, Virgilio Balmas, Samir Jaoua
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2018-06-01
Colecção:	Toxins
Assuntos:	food safety mycotoxins biological control yeast decontamination tomatoes
Acesso em linha:	http://www.mdpi.com/2072-6651/10/6/242
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