2024-03-29T04:52:08Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/2087812020-04-23T09:50:15Zcom_10261_125com_10261_2col_10261_504
Extending shelf-life of a cereal-based infant foof through fermentation with anti-fungal lactobacilli
Álvarez, Celia
Ruas-Madiedo, Patricia
Rodríguez González, Ana
Martínez Fernández, Beatriz
Ministerio de Ciencia, Innovación y Universidades (España)
Agencia Estatal de Investigación (España)
Programa Iberoamericano de Ciencia y Tecnología para el Desarrollo
Ruas-Madiedo, Patricia [0000-0001-6158-9320]
Rodríguez González, Ana [0000-0002-1577-9905]
Martínez Fernández, Beatriz [0000-0001-7692-1963]
Trabajo presentado en el 8th Congress of European Microbiologists, organizado por la Federation of European Microbiological Societies (FEMS), celebrado en Glasgow (Escocia) del 7 al 11 de julio de 2019
Background: Cereal-based foods are the main source of nutrients for malnourished children in developing countries. Cereals are frequently contaminated with fungi, representing a serious safety concern due to the production of mycotoxins. Fermentation by selected lactic acid bacteria has a long history of safe use and can be regarded as an effective way to reduce fungal contamination.
Funding: Proinfant_917PTE0537 Cyted and PCIN2017-075_MCIU
2020-04-23T09:44:38Z
2020-04-23T09:44:38Z
2019-07-07
2020-04-23T09:44:38Z
póster de congreso
http://purl.org/coar/resource_type/c_6670
8th FEMS (2019)
http://hdl.handle.net/10261/208781
http://dx.doi.org/10.13039/501100011033
#PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PCIN-2017-075
PCIN-2017-075/AEI/10.13039/501100011033
Sí
open