Search

Now showing items 1-4 of 4

Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice

Fiori, Stefano; Urgeghe, Pietro Paolo; Hammami, Walid; Razzu, Salvatorico; Jaoua, Samir; ... more authors ... less authors ( 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 ...

Fungal and aflatoxin contamination of marketed spices

Hammami, Walid; Fiori, Stefano; Al Thani, Roda; Kali, Najet Ali; Balmas, Virgilio; ... more authors ... less authors ( 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 ...

Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads

Farbo, Maria Grazia; Urgeghe, Pietro Paolo; Fiori, Stefano; Marceddu, Salvatore; Jaoua, Samir; ... more authors ... less authors ( 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 ...

Application of low-fermenting yeast Lachancea thermotolerans for the control of toxigenic fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and their mycotoxins

Zeidan, R.; Zeidan, Randa; Ul-Hassan, Zahoor; Al-Thani, Roda; Balmas, Virgilio; ... more authors ... less authors ( 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 ...