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"Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.
Fungal food spoilage plays a pivotal role in the deterioration of food and feed systems and some of them are also able to produce toxic compounds for humans and animals. The mycotoxins produced byExpand
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Application of Lactobacillus amylovorus as an antifungal adjunct to extend the shelf-life of Cheddar cheese
Lactobacillus amylovorus DSM 19280 is an antifungal strain that is inhibitory to a range of fungi including Penicillium expansum, Penicillium roqueforti, Aspergillus niger, Aspergillus fumigatus andExpand
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