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Lactic acid bacteria (LAB) are of interest to cereal and beverage industry due to their contribution to the microbial safety and quality of fermented food/beverages. The main objectives of this study were to optimize the production of an antifungal cell-free-supernatant (cfs), based on lactic acid bacteria, using a wort-base substrate; and the subsequent identification of its active acid-base antifungal...
Lactic acid bacteria (LAB) with antifungal activity can be applied to the malting process in order to improve the microbial stability and safety of malt. The main objectives of this project was to evaluate the influence of the antifungal activity of LAB cell-free-supernatant (cfs) in the malting process and to investigate antifungal effects of selected LAB towards the mould growth and mycotoxin production...
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