Characterization of antifungal metabolites produced by novel lactic acid bacterium and their potential application as food biopreservatives
Fungal growth and mycotoxin production on foods and feeds cause poisoning and serious human diseases that may lead to death. Chemical preservatives and fungicides have negative impacts on both health and environment. In contrast, bio preservatives such as lactic acid bacteria (LAB) are effective, sa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2019-06-01
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| Series: | Annals of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0570178319300077 |