Inhibition of Aspergillus carbonarius growth and Ochratoxin A production using lactic acid bacteria cultivated in an optimized medium.

Autor: Domínguez-Gutiérrez GA; Department of Biotechnology, Metropolitan Autonomous University, ZC, 09310, Iztapalapa, Mexico City, Mexico., Perraud-Gaime I; Aix Marseille Université, Avignon Université, CNRS, IRD, IMBE, Marseille, France., Escalona-Buendía H; Department of Biotechnology, Metropolitan Autonomous University, ZC, 09310, Iztapalapa, Mexico City, Mexico., Durand N; UMR Qualisud, CIRAD, Montpellier SupAgro, Univ. d'Avignon, Univ. de La Reunion, Univ. Montpellier, 34398 Montpellier, France., Champion-Martínez EI; Department of Food Processes, Technological University of the Center of Veracruz, Cuitlahuac, 94910 Veracruz, Mexico., Fernández-Soto RR; Department of Biotechnology, Metropolitan Autonomous University, ZC, 09310, Iztapalapa, Mexico City, Mexico., Saucedo-Castañeda G; Department of Biotechnology, Metropolitan Autonomous University, ZC, 09310, Iztapalapa, Mexico City, Mexico., Rodríguez-Serrano G; Department of Biotechnology, Metropolitan Autonomous University, ZC, 09310, Iztapalapa, Mexico City, Mexico. Electronic address: gmrs@xanum.uam.mx.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2023 Nov 02; Vol. 404, pp. 110320. Date of Electronic Publication: 2023 Jul 18.