0000000000203977
AUTHOR
Juan Manuel Quiles Beses
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
Abstract: The presence of mycotoxigenic fungi such as Aspergillus, Penicillium, and Fusarium genera represents a problem in food preservation and consequently, its spoilage. During the fermentation process with lactic acid bacteria, a range of secondary metabolites associated with beneficial health effects were released. In the present study, goat whey fermented by Lactobacillus plantarum (CECT 220, 221, 223, and 748) species has shown a satisfactory inhibitory effect against 28 fungi, showing for certain species of Fusarium genus and also, for Aspergillus steynii, a value of minimum inhibitory concentration until 1.95 g/L. In addition, phenyllactic acid was identified in each sample of fer…
Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage
Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 nd H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-well sterile…
Reducción de la contaminación por hongos toxigénicos y micotoxinas en alimentos mediante el uso de isotiocianatos
El crecimiento de hongos es una de las causas más habituales del deterioro de los alimentos. Productos como los cereales, el pan y sus derivados son especialmente susceptibles ser contaminados con hongos toxigénicos y/o micotoxinas, lo que supone un problema de seguridad alimentaria. Por ello en la presente Tesis Doctoral se han estudiado la presencia de micotoxinas en 60 muestras de masas de pizza refrigeradas y el riesgo de exposición de la población a estos compuestos. Se detectaron aflatoxinas (AFs), zearalenona (ZEA), eniatinas (ENs) y beauvericina (BEA) en el 50, 100, 100 y 3 % respectivamente. Aunque el riesgo de exposición fue moderado, el 12 % de las muestras superaba los límites m…
Session of seminaries on the bioactive compounds of natural origin in Food Technology
The 2nd International (3rd National) Congress of Students of Food Science and Technology, included among the activities of academic extension of the Faculty of Pharmacy of the University of Valencia, is organized by the AVECTA (Valencian Association of Students of Food Science and Technology), in collaboration with different professors coordinating the Organizing and Scientific Committees. Last year, the 1st International Congress gathered more than 250 participants, and in this 2nd International edition, the congress is already a success since it will welcome more than 250 participants. The congress is organizedin invited plenary lectures, oral and poster sessions have been organized to fa…