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Extending shelf-life of a cereal-based infant foof through fermentation with anti-fungal lactobacilli

AuthorsÁlvarez, Celia; Ruas-Madiedo, Patricia ; Rodríguez González, Ana ; Martínez Fernández, Beatriz
Issue Date7-Jul-2019
Citation8th FEMS (2019)
AbstractBackground: 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.
DescriptionTrabajo 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
Appears in Collections:(IPLA) Comunicaciones congresos
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