6533b837fe1ef96bd12a3246

RESEARCH PRODUCT

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

Tiago De Melo NazarethRaquel TorrijosJordi MañesJuan Manuel QuilesCarlos LuzGiuseppe MecaFernando Bittencourt Luciano

subject

FusariumAflatoxinAflatoxin B1Health Toxicology and MutagenesisFood spoilagelcsh:MedicineContext (language use)Aspergillus flavusToxicologyFumonisinsZea mays<i>Lactobacillus plantarum</i>01 natural sciencesArticlechemistry.chemical_compound0404 agricultural biotechnologyFusariumfumonisin B1LactobacillalesFood PreservationHydroxybenzoatesLactic AcidFood scienceMycotoxinBiological Phenomena2. Zero hungerbiologylcsh:Rdigestive oral and skin physiology010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesMycotoxinsBiopreservationbiology.organism_classification040401 food scienceCulture Media0104 chemical scienceschemistrySeedsFood Microbiologyfumonisin B<sub>1</sub>aflatoxin B<sub>1</sub>Lactobacillus plantarumLactobacillus plantarumAspergillus flavusbiopreservation

description

Fungal spoilage is an important issue for the food industry, leading to food sensory defects, food waste, economic losses and public health concern through the production of mycotoxins. Concomitantly, the search for safer natural products has gained importance since consumers began to look for less processed and chemically treated foods. In this context, the aim of this study was to evaluate the antifungal and antimycotoxigenic effect of seven strains of Lactobacillus plantarum. Lactic acid bacteria (LAB) were grown on Man Rogosa Sharpe (MRS) broth at 37 &ordm

yearjournalcountryeditionlanguage
2019-12-01Toxins
https://doi.org/10.3390/toxins12010021