In vitro activity of encapsulated lactic acid bacteria on aflatoxin production and growth of Aspergillus Spp-Reference-Cited by-同舟云学术

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In vitro activity of encapsulated lactic acid bacteria on aflatoxin production and growth of Aspergillus Spp

Published:2021-01-19 Issue:3 Volume:9 Page:1282-1288
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

mohammadi Rouhollah¹,Abbaszadeh Sepideh¹²^ORCID,Sharifzadeh Aghil³,Sepandi Mojtaba¹,Taghdir Maryam¹,Youseftabar Miri Najmeh⁴,Parastouei Karim¹

Affiliation:

1. Health Research Center Life style institute Baqiyatallah University of Medical Sciences Tehran Iran

2. Department of Nutrition and Food Hygiene Faculty of Health Baqiyatallah University of Medical Sciences Tehran Iran

3. Department of Microbiology and Immunology, Faculty of Veterinary Medicine University of Tehran Tehran Iran

4. Department of Food Science Faculty of Agriculture Ferdowsi University Mashhad Iran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2015

Reference45 articles.

1. Lactic acid bacteria as functional probiotic isolates for inhibiting the growth of Aspergillus flavus , A. parasiticus , A. niger and Penicillium chrysogenum

2. Preparation and properties of milk proteins-based encapsulated probiotics: a review

3. Potential of lactic acid bacteria in aflatoxin risk mitigation

4. Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

5. Mycotoxins in Food and Feed: Present Status and Future Concerns

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Antifungal Capacity of Microcapsules Containing Lactiplantibacillus plantarum TEP15 or Lactiplantibacillus pentosus TEJ4;Processes;2024-04-10

2. Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation;Food Bioscience;2024-04

3. Aflatoxins in food: Prevalence, health effects, and emerging trends in its mitigation—An updated review;Food Safety and Health;2024-01

4. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent;Food Bioscience;2023-06

5. Protective effects of dietary Kefir against aflatoxin B1‐induced hepatotoxicity in Nile tilapia fish, Oreochromis niloticus;Food Science & Nutrition;2022-03-29

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