Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Background The occurrence of fungal contamination and the production of mycotoxins are
involved in all parts of the food chain, which negatively affect food quality and shelf life …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

The fundamental feature of “active honeys” is the presence and concentration of
antibacterial compounds. Currently identified compounds and factors have been described …

Sourdough is a key component in traditional and artisanal bread making. It imparts unique
flavors and textures to bread, which are highly sought after by consumers. The use of …

During past twenty years the opportunistic fungal infections have been emerging, causing
morbidity and mortality. The fungi belonging to Aspergillus, Mucor, Rhizopus, Candida …

Aspergillus flavus is a toxigenic fungus well known for the synthesis of aflatoxins that
contaminate crops and food products. Antifungal peptides generated by lactic acid bacteria …

The aim of this work was to characterize the antifungal activity of 14 probiotics Lactobacillus
strains of (L. plantarum, L. pentosus and L. brevis), isolated from traditional fermented green …

The antimicrobial activity of lactic acid bacteria is closely related to its metabolites. Our
results showed that Lactobacillus plantarum DY‐6 had the highest antibacterial activities …

The present study reports on the effects of boiling and fermentation processes on the
antioxidant activity and antibacterial activity of the peptides generated from bitter beans. The …