Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

By D. K. D. Dalie, A. Deschamps, F. Richard-Forget. 2010

704 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/b5712c0433b74f680ae87f4c2045c174e2775055

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. P. Kalač

In Food Science

1. Valery Ripari
2. F. B. Siepmann
3. B. T.
4. M. Gajbhiye
5. M. R. Spier
6. B. Kapadnis
7. Nina Waszczynskyj

In Plant Science

1. A. Kolosova
2. J. Stroka
3. M. Gajbhiye
4. P. Kalač
5. B. Kapadnis

Citations in the corpus

• Lactic acid bacteria: their applications in foods (2018, background): “In addition, LAB strains also have the ability to reduce fungal mycotoxins, either by producing anti-mycotoxinogenic metabolites, or by absorbing them [68].”
• Handbook of Plant-Based Fermented Food and Beverage Technology (2012, background): “Increasingly, it is also recognized that LAB have antifungal properties and may be used to eliminate fungal spoilage or the formation of mycotoxins (Rouse et al. 2008; Dalié et al. 2010).”
• Advantages of traditional lactic acid bacteria fermentation of food in Africa (2010, neutral): “The importance of traditional fermented foods has been reviewed [4-5, 15, 26, 46, 62].”
• Overview of Sourdough Technology: from Production to Marketing (2018, background): “According to Axel et al. (2016), Axel et al. (2015), Cortés-Zavaleta et al. (2014), Crowley et al. (2013), Black et al. (2013), Dalié et al. (2010) and Shnürer and Magnusson (2005), LAB can produce the antifungal compounds: lactic and acetic acid, carbon dioxide, diacetyl, hydrogen peroxide,…”
• Aflatoxin contamination in food crops: causes, detection, and management: a review (2021, background): “Initial pH (pH= 5) promote AFB (Aflatoxin B) production while higher pH (pH = 7) promote AFG (Aflatoxin G) production, however, the composition of media in which fungi grow also influence pH (Dalié et al. 2010).”
• The effects of silage feeding on some sensory and health attributes of cow's milk: A review (2011, background): “The topic was currently reviewed for foods by Dalié, Deschamps, and Richard-Forget (2010).”
• Probiotic potential of lactic acid bacteria isolated from food samples: an in vitro study (2013, background): “The antifungal activity of lactic acid bacterial cultures was may be due to the production of organic acids, reuterin, hydrogen peroxide, proteinaceous compounds, hydroxyl fatty acids and phenolic compounds (Dalie et al., 2010).”
• Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants (2016, background): “…plantarum Grass silage A. fumigates and R. stolonifer PLA Prema et al. (2010) Ped. pentosaceus L006 Maize F. verticillioides and F. proliferatum ND Dalie et al. (2010a) Lact. plantarum PCS 20 and Ln. pseudomesenteroides PCK 18 Probiotic P. nordicum ND Schillinger and Villarreal (2010) Lact.…”
• Substances for reduction of the contamination of feed by mycotoxins: a review (2011, background): “cerevisiae and LAB is strain and environment dependent (Dalié et al., 2010; Fazeli et al., 2009; Shetty and Jespersen, 2006; Shetty et al., 2007).”