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Pregledni rad
https://doi.org/10.2478/aiht-2018-69-3051

The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins

Adam Perczak ; Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland
Piotr Goliński ; Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland
Marcin Bryła ; Department of Food Analysis, Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
Agnieszka Waśkiewicz ; Department of Chemistry, Poznan University of Life Sciences, Poznań, Poland

Puni tekst: engleski, pdf (297 KB) str. 32-44 preuzimanja: 1.003* citiraj
APA 6th Edition
Perczak, A., Goliński, P., Bryła, M. i Waśkiewicz, A. (2018). The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Arhiv za higijenu rada i toksikologiju, 69 (1), 32-44. https://doi.org/10.2478/aiht-2018-69-3051
MLA 8th Edition
Perczak, Adam, et al. "The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins." Arhiv za higijenu rada i toksikologiju, vol. 69, br. 1, 2018, str. 32-44. https://doi.org/10.2478/aiht-2018-69-3051. Citirano 26.09.2020.
Chicago 17th Edition
Perczak, Adam, Piotr Goliński, Marcin Bryła i Agnieszka Waśkiewicz. "The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins." Arhiv za higijenu rada i toksikologiju 69, br. 1 (2018): 32-44. https://doi.org/10.2478/aiht-2018-69-3051
Harvard
Perczak, A., et al. (2018). 'The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins', Arhiv za higijenu rada i toksikologiju, 69(1), str. 32-44. https://doi.org/10.2478/aiht-2018-69-3051
Vancouver
Perczak A, Goliński P, Bryła M, Waśkiewicz A. The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins. Arh Hig Rada Toksikol. [Internet]. 2018 [pristupljeno 26.09.2020.];69(1):32-44. https://doi.org/10.2478/aiht-2018-69-3051
IEEE
A. Perczak, P. Goliński, M. Bryła i A. Waśkiewicz, "The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins", Arhiv za higijenu rada i toksikologiju, vol.69, br. 1, str. 32-44, 2018. [Online]. https://doi.org/10.2478/aiht-2018-69-3051

Sažetak
Mycotoxins are produced by some fungal species of the genera Aspergillus, Penicillium, and Fusarium and are common contaminants of a wide range of food commodities. Numerous strategies are used to minimise fungal growth and mycotoxin contamination throughout the food chain. This review addresses the use of lactic acid bacteria, which can inhibit fungal growth and participate in mycotoxin degradation and/or removal from contaminated food. Being beneficial for human and animal health, lactic acid bacteria have established themselves as an excellent solution to the problem of mycotoxin contamination, yet in practice their application in removing mycotoxins remains a challenge to be addressed by future research.

Ključne riječi
Aspergillus; biological methods; Fusarium; inhibition; LAB; Penicillium

Hrčak ID: 196021

URI
https://hrcak.srce.hr/196021

[hrvatski]

Posjeta: 1.193 *