Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

Application of Low-Fermenting Yeast Lachancea thermotolerans for the Control of Toxigenic Fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and Their Mycotoxins

<p dir="ltr">Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (<i>Lachancea thermotolerans</i>) and its derivatives were applied against toxigenic fungi and their mycotoxins. <i>A. parasiticus</i>, <i>P. verruco...

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Bibliographic Details
Main Author: Randa Zeidan (14778388) (author)
Other Authors: Zahoor Ul-Hassan (18090532) (author), Roda Al-Thani (540907) (author), Virgilio Balmas (381435) (author), Samir Jaoua (11624805) (author)
Published: 2018
Subjects:
Biomedical and clinical sciences
Pharmacology and pharmaceutical sciences
food safety
mycotoxins
biological control
yeast
decontamination
tomatoes
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