Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

Fungal spoilage is one of the main reasons of economic losses in the food industry, especially in the wine sector. Consequently, the search for safer and new preservation techniques has gained importance in recent years. The objective of this study was to investigate the antifungal and anti-mycotoxi...

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Detalles Bibliográficos
Autores principales: Dopazo, Victor, Luz, Carlos, Mañes, Jordi, Quiles, Juan Manuel, Carbonell, Raquel, Calpe, Jorge, Meca, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230461/
https://www.ncbi.nlm.nih.gov/pubmed/34200813
http://dx.doi.org/10.3390/toxins13060412

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230461/
https://www.ncbi.nlm.nih.gov/pubmed/34200813
http://dx.doi.org/10.3390/toxins13060412

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