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Inhibition of mycotoxin-producing Aspergillus nomius vsc 23 by lactic acid bacteria and Saccharomyces cerevisiae

The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, we...

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Detalles Bibliográficos
Autores principales:	Muñoz, R, Arena, M.E., Silva, J., González, S.N.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Sociedade Brasileira de Microbiologia 2010
Materias:	Food Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769752/ https://www.ncbi.nlm.nih.gov/pubmed/24031582 http://dx.doi.org/10.1590/S1517-838220100004000021

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