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LAB in Sourdough Against Mycotoxins by Tatiana is a document available to read on EtoBox.

What is LAB in Sourdough Against Mycotoxins about?

The document discusses the inhibitory effects of lactic acid bacteria isolated from sourdough on the growth of mycotoxigenic fungi and mycotoxins found in wheat bread. It describes how lactic acid bacteria produce antagonistic compounds that inhibit fungal growth and help detoxify mycotoxins. The document conducted a literature review on databases to research this topic and the mechanisms by which lactic acid bacteria control fungi and eliminate mycotoxins.

Author

Tatiana

Language

EN