Aflatoxin B1 and Ochratoxin A reduction by Lactobacillus spp. during bread making.
Laura EscriváJ CalpeLafuente CMoreno AMusto LGiuseppe MecaCarlos Luz MínguezPublished in: Journal of the science of food and agriculture (2023)
The selected strains significative reduced AFB1 and OTA during bread fermentation pointing to a potential biocontrol strategy for mycotoxins detoxification in bread and bakery products. This article is protected by copyright. All rights reserved.