Now showing items 1-6 of 6
Application of low-fermenting yeast Lachancea thermotolerans for the control of toxigenic fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and their mycotoxins
( MDPI , 2018 , Article)
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (Lachancea thermotolerans) and its derivatives were applied against ...
Bacillus thuringiensis strains isolated from Qatari soil, synthesizing δ-endotoxins highly active against the disease vector insect Aedes aegypti Bora Bora
( Elsevier , 2020 , Article)
© 2020 Bacillus thuringiensis (Bt) is a Gram-positive soil bacterium that has been recognized as an effective bioinsecticide active against plant, animal and human pathogenic and disease vector insects. During its sporulation ...
Selection of Bacillus spp. with decontamination potential on multiple Fusarium mycotoxins
( Elsevier , 2021 , Article)
Along with Aspergillus and Penicillium spp., mycotoxins produced by Fusarium species are important contaminants in food and feed industry. This study was designed to investigate the biodegradation potential of a collection ...
Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads
( Elsevier , 2016 , Article)
Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological ...
Fungal and aflatoxin contamination of marketed spices
( Elsevier Ltd. , 2014 , Article)
Fourteen spice samples were collected from local markets in Doha, Qatar, during 2012, and were surveyed for the presence of potentially harmful mycoflora and for contamination with aflatoxins B1, B2, G1, and G2 by ...
Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice
( Elsevier , 2014 , Article)
Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting ...