Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making

BACKGROUND Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological detoxification of mould food spoilage and mycotoxin contamination by lactic acid bacteria (LABs) exhibits high potential on a cost‐effective and...

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Veröffentlicht in:	Journal of the science of food and agriculture 2023-11, Vol.103 (14), p.7095-7103
Hauptverfasser:	Escrivá, Laura, Calpe, Jorge, Lafuente, Carla, Moreno, Ana, Musto, Leonardo, Meca, Giuseppe, Luz, Carlos
Format:	Artikel
Sprache:	eng
Schlagworte:	Aflatoxin B1 Aflatoxins Bacteria Bakeries Bakery products Baking Biological control Bread Detoxification Dough Fermentation Food contamination Food spoilage Lactic acid Lactic acid bacteria Lactobacilli Lactobacillus Liquid chromatography Mass spectrometry Mass spectroscopy Milk mycotoxin reduction Mycotoxins Ochratoxin A Quadrupoles Spoilage Strains (organisms) Yeasts
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