Now showing items 1-3 of 3
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 ...
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 ...
Pyocin QDD1: A highly thermostable bacteriocin produced by Pseudomonas aeruginosa QDD1 for the biocontrol of foodborne pathogens Staphylococcus aureus and Bacillus cereus
( Elsevier Ltd , 2022 , Article)
This study was designed to explore alternative antibacterial bioresource products, bacteriocins produced by local strain of Pseudomonas aeruginosa QDD1. This bacteriocin (termed as Pyocin) has high inhibitory activity ...