Lactic acid bacteria bioprotection applied to the malting process. Part II: Substrate impact and mycotoxin reduction

Food Control

Volumn 51, Issue , 2015, Pages 444-452

  Oliveira, Pedro ^a   Brosnan, Brid ^b   Jacob, Fritz ^c   Furey, Ambrose ^b   Coffey, Aidan ^b   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Munster Technological University   (Ireland)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Antifungal; Deoxynivalenol; Fusarium culmorum; Lactobacillus reuteri; Phenyllactic acid; Wort

Indexed keywords

FUSARIUM; FUSARIUM CULMORUM; HORDEUM; LACTOBACILLUS AMYLOVORUS; LACTOBACILLUS REUTERI;

EID: 84922380367     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.11.011     Document Type: Article

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