Lactic acid bacteria as antifungal and anti-mycotoxigenic agents: A comprehensive review
Abstract
Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only a global food quality concern for food manufacturers, but it also poses serious health concerns because of the production of a variety of mycotoxins, some of which present considerable food safety challenges. In today's mega-scale food and feed productions, which involve a number of processing steps and the use of a variety of ingredients, fungal contamination is regarded as unavoidable, even good manufacturing practices are followed. Chemical preservatives, to some extent, are successful in retarding microbial growth and achieving considerably longer shelf-life. However, the increasing demand for clean label products requires manufacturers to find natural alternatives to replace chemically derived ingredients to guarantee the clean label. Lactic acid bacteria (LAB), with the status generally recognized as safe (GRAS), are apprehended as an apt choice to be used as natural preservatives in food and animal feed to control fungal growth and subsequent mycotoxin production. LAB species produce a vast spectrum of antifungal metabolites to inhibit fungal growth; and also have the capacity to adsorb, degrade, or detoxify fungal mycotoxins including ochratoxins, aflatoxins, and Fusarium toxins. The potential of many LAB species to circumvent spoilage associated with fungi has been exploited in a variety of human food and animal feed stuff. This review provides the most recent updates on the ability of LAB to serve as antifungal and anti-mycotoxigenic agents. In addition, some recent trends of the use of LAB as biopreservative agents against fungal growth and mycotoxin production are highlighted.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
Phenyllactic acid can retard the growth of many fungi, including species belonging to the genera Aspergillus, Fusarium, and Penicillium; however, many studies have reported that very high concentrations of this acid are required to inhibit fungal growth, thus making it less suitable as antifungal agent in foods.
“Phenyllactic acid can retard the growth of many fungi, including species belonging to the genera Aspergillus, Fusarium, and Penicillium. However, many studies have reported that very high concentrations of this acid are required to inhibit fungal growth, thus making it less suitable as antifungal agent in foods [163].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [163]
Cites
Bennett, J. W., & Klich, M. A. (2003) · Clinical Microbiology Reviews · doi:10.1128/cmr.16.3.497-516.2003 · Cited by 3,130 · see citing works
Zinedine, A., Soriano, J. M., Moltó, J. C., & Mañes, J. (2006) · Food and Chemical Toxicology · doi:10.1016/j.fct.2006.07.030 · Cited by 1,432 · see citing works
Relationship between Secondary Metabolism and Fungal Development
Calvo, A. M., Wilson, R. A., Bok, J. W., & Keller, N. P. (2002) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.66.3.447-459.2002 · Cited by 1,124 · see citing works
Rushing, B. R., & Selim, M. I. (2019) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.11.047 · Cited by 989 · see citing works
Lactic acid bacteria–Potential for control of mould growth and mycotoxins: A review
Dalié, D. K. D., Deschamps, A. M., & Richard-Forget, F. (2010) · Food Control · doi:10.1016/j.foodcont.2009.07.011 · Cited by 705 · see citing works
Antifungal lactic acid bacteria as biopreservatives
Schnürer, J., & Magnusson, J. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2004.02.014 · Cited by 702 · see citing works
Impact of food processing and detoxification treatments on mycotoxin contamination
Karlovský, P., Suman, M., Berthiller, F., Meester, J. D., Eisenbrand, G., Perrin, I., Oswald, I. P., Speijers, G. J. A., Chiodini, A. M., Recker, T., et al. (2016) · Mycotoxin Research · doi:10.1007/s12550-016-0257-7 · Cited by 690 · see citing works
Stability of mycotoxins during food processing
Bullerman, L. B., & Bianchini, A. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.07.035 · Cited by 653 · see citing works
Lee, H. J., & Ryu, D. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b04847 · Cited by 586 · see citing works
Smith, M.-C., Madec, S., Coton, E., & Hymery, N. (2016) · Toxins · doi:10.3390/toxins8040094 · Cited by 551 · see citing works
Surface Binding of Aflatoxin B 1 by Lactic Acid Bacteria
Haskard, C. A., El-Nezami, H. S., Kankaanpää, P., Salminen, S., & Ahokas, J. T. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.7.3086-3091.2001 · Cited by 536 · see citing works
Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities
Amaretti, A., Nunzio, M. D., Pompei, A., Raimondi, S., Rossi, M., & Bordoni, A. (2012) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-012-4241-7 · Cited by 532 · see citing works
Deoxynivalenol and its toxicity
Šobrová, P., Adam, V., Vašátková, A., et al. (2010) · Interdisciplinary Toxicology · doi:10.2478/v10102-010-0019-x · Cited by 522 · see citing works
Magnusson, J., & Schnürer, J. (2001) · Applied and Environmental Microbiology · doi:10.1128/aem.67.1.1-5.2001 · Cited by 515 · see citing works
Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products
Lavermicocca, P., Valerio, F., & Visconti, A. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.1.634-640.2003 · Cited by 472 · see citing works
Mycotoxin: Its Impact on Gut Health and Microbiota
Liew, W.-P.-P., & Sabran, M. R. (2018) · Frontiers in Cellular and Infection Microbiology · doi:10.3389/fcimb.2018.00060 · Cited by 472 · see citing works
Ability of dairy strains of lactic acid bacteria to bind a common food carcinogen, aflatoxin B1
El-Nezami, H. S., Kankaanpää, P., Salminen, S., & Ahokas, J. T. (1998) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(97)00160-9 · Cited by 464 · see citing works
Ochratoxin A: General Overview and Actual Molecular Status
Khoury, A. E., & Atoui, A. (2010) · Toxins · doi:10.3390/toxins2040461 · Cited by 459 · see citing works
Li, S., Zhao, Y., Zhang, L., Zhang, X., Huang, L., Li, D., Niu, C., Yang, Z., & Wang, Q. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.06.048 · Cited by 450 · see citing works
Comprehensive Review of Patulin Control Methods in Foods
Moake, M. M., Padilla‐Zakour, O. I., & Worobo, R. W. (2005) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2005.tb00068.x · Cited by 435 · see citing works
Cell Wall Structure and Function in Lactic Acid Bacteria
Chapot-Chartier, M.-P., & Kulakauskas, S. (2014) · Microbial Cell Factories · doi:10.1186/1475-2859-13-s1-s9 · Cited by 410 · see citing works
Duarte, S. C., Pena, A., & Lino, C. M. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.11.016 · Cited by 395 · see citing works
Aflatoxin B1 Binding by Dairy Strains of Lactic Acid Bacteria and Bifidobacteria
Peltonen, K., El-Nezami, H. S., Haskard, C. A., Ahokas, J. T., & Salminen, S. (2001) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(01)74660-7 · Cited by 391 · see citing works
Corsetti, A., Gobbetti, M., Rossi, J., & Damiani, P. (1998) · Applied Microbiology and Biotechnology · doi:10.1007/s002530051285 · Cited by 370 · see citing works
Antifungal Microbial Agents for Food Biopreservation—A Review
Leyva Salas, M., Mounier, J., Valence, F., Coton, M., Thierry, A., & Coton, E. (2017) · Microorganisms · doi:10.3390/microorganisms5030037 · Cited by 349 · see citing works
Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria
Fuchs, S., Sontag, G., Stidl, R., Ehrlich, V., Kundi, M., & Knasmüller, S. (2008) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.10.008 · Cited by 345 · see citing works
Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties
Gerez, C. L., Torino, M. I., Rollán, G., & de Valdez, G. F. (2008) · Food Control · doi:10.1016/j.foodcont.2008.03.005 · Cited by 343 · see citing works
Current perspectives on antifungal lactic acid bacteria as natural bio-preservatives
Crowley, S., Mahony, J., & van Sinderen, D. (2013) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2013.07.004 · Cited by 328 · see citing works
Vila-Donat, P., Marín, S., Sanchis, V., & Ramos, A. J. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.02.044 · Cited by 305 · see citing works
Natural functions of mycotoxins and control of their biosynthesis in fungi
Reverberi, M., Ricelli, A., Zjalić, S., Fabbri, A., & Fanelli, C. (2010) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-010-2657-5 · Cited by 294 · see citing works
Rhizobacterial Volatiles Affect the Growth of Fungi and Arabidopsis thaliana
Vespermann, A., Kai, M., & Piechulla, B. (2007) · Applied and Environmental Microbiology · doi:10.1128/aem.01078-07 · Cited by 290 · see citing works
El-Nezami, H. S., Polychronaki, N., Salminen, S., & Mykkänen, H. M. (2002) · Applied and Environmental Microbiology · doi:10.1128/aem.68.7.3545-3549.2002 · Cited by 284 · see citing works
Mycotoxins in the food chain: human health implications.
Bryden, W. L. (2007) · PubMed · Cited by 283 · see citing works
Varsha, K. K., Devendra, L. P., Shilpa, G., Priya, S., Pandey, A., & Nampoothiri, K. M. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.06.025 · Cited by 277 · see citing works
Modified mycotoxins: An updated review on their formation, detection, occurrence, and toxic effects
Freire, L., & Sant’Ana, A. S. (2017) · Food and Chemical Toxicology · doi:10.1016/j.fct.2017.11.021 · Cited by 273 · see citing works
Russo, P., Arena, M. P., Fiocco, D., Capozzi, V., Drider, D., & Spano, G. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.04.027 · Cited by 272 · see citing works
Mould spoilage of bread: the problem and some solutions
Legan, J. D. (1993) · International Biodeterioration & Biodegradation · doi:10.1016/0964-8305(93)90038-4 · Cited by 269 · see citing works
Anfossi, L., Giovannoli, C., & Baggiani, C. (2015) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2015.11.005 · Cited by 257 · see citing works
Qualitative and Quantitative Analysis of Mycotoxins
Rahmani, A., Jinap, S., & Soleimany, F. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00079.x · Cited by 238 · see citing works
Binding of aflatoxin B1to cell wall components ofLactobacillus rhamnosusstrain GG
Lahtinen, S. J., ¶, C. A. H., Ouwehand, A. C., Salminen, S., & Ahokas, J. T. (2004) · Food Additives & Contaminants · doi:10.1080/02652030310001639521 · Cited by 236 · see citing works
Antifungal activity of lactobacilli and its relationship with 3-phenyllactic acid production
Cortés-Zavaleta, O., López-Malo, A., Hernández-Mendoza, A., & García, H. S. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.12.016 · Cited by 225 · see citing works
Detoxification of mycotoxin-contaminated food and feed by microorganisms
Bata, A. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(99)00050-3 · Cited by 218 · see citing works
Okkers, D. J., Dicks, L. M. T., Silvester, M., Joubert, J. J., & Odendaal, H. J. (1999) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.1999.00918.x · Cited by 213 · see citing works
Screening of Lactobacillus casei strains for their ability to bind aflatoxin B1
Hernández‐Mendoza, A., Garcia, H. S., & Steele, J. L. (2009) · Food and Chemical Toxicology · doi:10.1016/j.fct.2009.01.042 · Cited by 212 · see citing works
Fungi, quality and safety issues in fresh fruits and vegetables
Moss, M. O. (2008) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03705.x · Cited by 203 · see citing works
Mycotoxin Biomarkers of Exposure: A Comprehensive Review
Vidal, A., Mengelers, M. J. B., Yang, S., et al. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12367 · Cited by 201 · see citing works
Binding of Fusarium mycotoxins by fermentative bacteria in vitro
Niderkorn, V., Boudra, H., & Morgavi, D. P. (2006) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.02958.x · Cited by 199 · see citing works
Yiannikouris, A., André-Leroux, G., Poughon, L., François, J., Dussap, C., Jeminet, G., Bertin, G., & Jouany, J. P. (2006) · Biomacromolecules · doi:10.1021/bm050968t · Cited by 197 · see citing works
Wang, H., Yan, Y., Wang, J., Zhang, H., & Qi, W. (2012) · PLoS ONE · doi:10.1371/journal.pone.0029452 · Cited by 196 · see citing works
Self-citationControl of spoilage fungi by lactic acid bacteria
Gerez, C. L., Torres, M. J., de Valdez, G. F., & Rollán, G. (2012) · Biological Control · doi:10.1016/j.biocontrol.2012.10.009 · Cited by 195 · see citing works
Fungal mycotoxins in foods: A review
Adeyeye, S. A. O. (2016) · Cogent Food & Agriculture · doi:10.1080/23311932.2016.1213127 · Cited by 194 · see citing works
Ecological conditions affecting mycotoxin production in cereals: a review
Milani, J. M. (2013) · Veterinární Medicína · doi:10.17221/6979-vetmed · Cited by 190 · see citing works
Predicting mycotoxins in foods: A review
García, D., Ramos, A. J., Sanchís, V., & Marı́n, S. (2009) · Food Microbiology · doi:10.1016/j.fm.2009.05.014 · Cited by 190 · see citing works
Patulin in Apples and Apple-Based Food Products: The Burdens and the Mitigation Strategies
Zhong, L., Carere, J., Lu, Z., et al. (2018) · Toxins · doi:10.3390/toxins10110475 · Cited by 190 · see citing works
Bueno, D. J., Casale, C. H., Pizzolitto, R. P., Salvano, M. A., & Oliver, G. (2007) · Journal of Food Protection · doi:10.4315/0362-028x-70.9.2148 · Cited by 182 · see citing works
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
Ryan, L. A. M., Zannini, E., Dal Bello, F., Pawlowska, A., Koehler, P., & Arendt, E. K. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.02.036 · Cited by 178 · see citing works
Taheur, F. B., Fedhila, K., Chaieb, K., Kouidhi, B., Bakhrouf, A., & Abrunhosa, L. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.03.021 · Cited by 176 · see citing works
Leuschner, R. G. K., Robinson, T. P., Hugas, M., Cocconcelli, P. S., Richard-Forget, F. C., Klein, G., Licht, T. R., Nguyen‐The, C., Querol, A., Richardson, M. D., et al. (2010) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2010.07.003 · Cited by 174 · see citing works
Occurrence and estimation of aflatoxin M1 exposure in milk in Serbia
Kos, J., Lević, J. D., Ðuragić, O., et al. (2013) · Food Control · doi:10.1016/j.foodcont.2013.09.060 · Cited by 173 · see citing works
Removal of common Fusarium toxins in vitro by strains of Lactobacillus and Propionibacterium
El-Nezami, H. S., Chrevatidis, A., Auriola, S. O. K., Salminen, S., & Mykkänen, H. M. (2002) · Food Additives & Contaminants · doi:10.1080/02652030210134236 · Cited by 173 · see citing works
Potential of lactic acid bacteria in aflatoxin risk mitigation
Ahlberg, S., Joutsjoki, V. V., & Korhonen, H. J. T. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.04.042 · Cited by 171 · see citing works
Halttunen, T., Collado, M. C., El-Nezami, H. S., Meriluoto, J. A. O., & Salminen, S. (2007) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2007.02276.x · Cited by 171 · see citing works
Detoxification of aflatoxin M1 in yoghurt using probiotics and lactic acid bacteria
Elsanhoty, R. M., Salam, S. A., Ramadan, M. F., et al. (2014) · Food Control · doi:10.1016/j.foodcont.2014.03.002 · Cited by 169 · see citing works
Role of oxidative stress in Deoxynivalenol induced toxicity
Mishra, S., Dwivedi, P. D., Pandey, H. P., et al. (2014) · Food and Chemical Toxicology · doi:10.1016/j.fct.2014.06.027 · Cited by 168 · see citing works
Production of Fumonisin B2and B4byAspergillus nigeron Grapes and Raisins
Mogensen, J. M., Frisvad, J. C., Thrane, U., & Nielsen, K. F. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf903116q · Cited by 163 · see citing works
Detoxification of aflatoxin B1 and patulin by Enterococcus faecium strains
Topçu, A., Bulat, T., Wishah, R., & Boyacı, İ. H. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.03.006 · Cited by 160 · see citing works
The Fate of Mycotoxins During the Processing of Wheat for Human Consumption
Schaarschmidt, S., & Fauhl‐Hassek, C. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12338 · Cited by 160 · see citing works
Antifungal lactic acid bacteria with potential to prolong shelf-life of fresh vegetables
Sathe, S., Nawani, N. N., Dhakephalkar, P. K., & Kapadnis, B. P. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2007.03525.x · Cited by 159 · see citing works
Black, B. A., Zannini, E., Curtis, J. M., & G�nzle, M. G. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.03784-12 · Cited by 159 · see citing works
Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum
Guimarães, A., Santiago, A., Teixeira, J. A., Venâncio, A., & Abrunhosa, L. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.10.025 · Cited by 159 · see citing works
Fate of trichothecene mycotoxins during the processing: Milling and baking
Lancová, K., Hajšlová, J., Kostelanská, M., et al. (2008) · Food Additives & Contaminants Part A · doi:10.1080/02652030701660536 · Cited by 157 · see citing works
Briard, B., Heddergott, C., & Latgé, J.-P. (2016) · mBio · doi:10.1128/mbio.00219-16 · Cited by 153 · see citing works
Mycotoxins in South African traditionally brewed beers
Odhav, B., & Naicker, V. (2002) · Food Additives & Contaminants · doi:10.1080/02652030110053426 · Cited by 152 · see citing works
Microbial degradation of aflatoxin B1: Current status and future advances
Verheecke‐Vaessen, C., Liboz, T., & Mathieu, F. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.07.028 · Cited by 152 · see citing works
Cheong, E. Y. L., Sandhu, A., Jayabalan, J., Le, T. T. K., Nhiep, N. T. H., Ho, H. T. M., Zwielehner, J., Bansal, N., & Turner, M. S. (2014) · Food Control · doi:10.1016/j.foodcont.2014.05.011 · Cited by 150 · see citing works
Corassin, C. H., Bovo, F., Rosim, R. E., & de Oliveira, C. A. F. (2012) · Food Control · doi:10.1016/j.foodcont.2012.09.033 · Cited by 149 · see citing works
Niderkorn, V., Morgavi, D. P., Aboab, B., Lemaire, M., & Boudra, H. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2008.04065.x · Cited by 147 · see citing works
Natural Occurrence of Mycotoxins in Food and Feed: Pakistan Perspective
Ashiq, S. (2014) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12122 · Cited by 139 · see citing works
Valerio, F., Favilla, M., Bellis, P. D., Sisto, A., de Candia, S., & Lavermicocca, P. (2009) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2009.01.004 · Cited by 138 · see citing works
Wang, L., Yue, T., Yuan, Y., Wang, Z., Ye, M., & Cai, R. (2014) · Food Control · doi:10.1016/j.foodcont.2014.08.041 · Cited by 135 · see citing works
Sharma, A., Sharma, N. K., Srivastava, A., et al. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2018.06.077 · Cited by 133 · see citing works
Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus
Handoyo, T., & Morita, N. (2006) · International Journal of Food Properties · doi:10.1080/10942910500224746 · Cited by 132 · see citing works
Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production
Scudamore, K. A., Banks, J., & MacDonald, S. J. (2003) · Food Additives & Contaminants · doi:10.1080/02652030310001605979 · Cited by 131 · see citing works
Axel, C., Röcker, B., Brosnan, B., Zannini, E., Furey, A., Coffey, A., & Arendt, E. K. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.10.005 · Cited by 127 · see citing works
Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines
Abrunhosa, L., Inês, A., Rodrigues, A. I., Guimarães, A., Pereira, V. L., Parpot, P., Mendes‐Faia, A., & Venâncio, A. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.07.019 · Cited by 127 · see citing works
Khaneghah, A. M., Fakhri, Y., & Sant’Ana, A. S. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.072 · Cited by 127 · see citing works
Chew, S. Y., Cheah, Y. K., Seow, H. F., Sandai, D. A., & Than, L. T. L. (2015) · Journal of Applied Microbiology · doi:10.1111/jam.12772 · Cited by 126 · see citing works
Niderkorn, V., Morgavi, D. P., Pujos, E., Tissandier, A., & Boudra, H. (2007) · Food Additives and Contaminants · doi:10.1080/02652030601101110 · Cited by 126 · see citing works
Antifungal Activity of 2 Lactic Acid Bacteria of the Weissella Genus Isolated from Food
Ndagano, D., Lamoureux, T., Dortu, C., Vandermoten, S., & Thonart, P. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02257.x · Cited by 126 · see citing works
The Adsorption of Ochratoxin A by Lactobacillus Species
Piotrowska, M. (2014) · Toxins · doi:10.3390/toxins6092826 · Cited by 126 · see citing works
Exposure, Occurrence, and Chemistry of Fumonisins and their Cryptic Derivatives
Braun, M. S., & Wink, M. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12334 · Cited by 123 · see citing works
Juodeikienė, G., Bartkienė, E., Černauskas, D., Čižeikienė, D., Žadeikė, D., Lėlė, V., & Bartkevičs, V. (2017) · LWT · doi:10.1016/j.lwt.2017.10.061 · Cited by 122 · see citing works
Antifungal effect of organic acids from lactic acid bacteria on <i>Penicillium nordicum</i>
Guimarães, A., Venancio, A., & Abrunhosa, L. (2018) · Food Additives & Contaminants: Part A · doi:10.1080/19440049.2018.1500718 · Cited by 122 · see citing works
Axel, C., Brosnan, B., Zannini, E., Peyer, L. C., Furey, A., Coffey, A., & Arendt, E. K. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-7051-x · Cited by 121 · see citing works
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Quattrini, M., Liang, N., Fortina, M. G., Xiang, S., Curtis, J. M., & Gänzle, M. G. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.09.007 · Cited by 121 · see citing works
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
Voulgari, K., Hatzikamari, M., Delepoglou, A., Georgakopoulos, P., LITOPOULOU‐TZANETAKI, E., & Tzanetakis, N. (2009) · Food Control · doi:10.1016/j.foodcont.2009.04.007 · Cited by 120 · see citing works
Pawłowska, A. M., Zannini, E., Coffey, A., & Arendt, E. K. (2012) · Advances in food and nutrition research · doi:10.1016/b978-0-12-394597-6.00005-7 · Cited by 120 · see citing works
Patulin Induces Apoptosis through ROS-Mediated Endoplasmic Reticulum Stress Pathway
Boussabbeh, M., Salem, I. B., Prola, A., Guilbert, A., Bacha, H., Abid‐Essefi, S., & Lemaire, C. (2015) · Toxicological Sciences · doi:10.1093/toxsci/kfu319 · Cited by 119 · see citing works
Abbès, S., Salah‐Abbès, J. B., Jebali, R., et al. (2015) · Journal of Immunotoxicology · doi:10.3109/1547691x.2014.997905 · Cited by 119 · see citing works
Lay, C. L., Mounier, J., Vasseur, V., Weill, A., Blay, G. L., Barbier, G., & Coton, E. (2015) · Food Control · doi:10.1016/j.foodcont.2015.07.034 · Cited by 116 · see citing works
Removal of patulin from apple juice using inactivated lactic acid bacteria
Hatab, S. R., Yue, T., & Mohamad, O. A. A. (2012) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2012.05279.x · Cited by 116 · see citing works
Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal
Mokoena, M. P., Chelule, P. K., & Gqaleni, N. (2005) · Journal of Food Protection · doi:10.4315/0362-028x-68.10.2095 · Cited by 116 · see citing works
Huang, L., Duan, C., Zhao, Y., Gao, L., Niu, C., Xu, J., & Li, S. (2017) · PLoS ONE · doi:10.1371/journal.pone.0170109 · Cited by 116 · see citing works
Stratford, M., Plumridge, A., Nebe‐von‐Caron, G., & Archer, D. B. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.09.025 · Cited by 113 · see citing works
Gupta, R., & Srivastava, S. (2014) · Food Microbiology · doi:10.1016/j.fm.2014.02.005 · Cited by 113 · see citing works
Lactic acid bacteria in the inhibition of Fusarium graminearum and deoxynivalenol detoxification
Franco, T. S., García, S., Hirooka, E. Y., Ono, Y. S., & dos Santos, J. S. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05074.x · Cited by 106 · see citing works
Toxicity reduction of ochratoxin A by lactic acid bacteria
Luz, C., Ferrer, J., Mañes, J., & Meca, G. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2017.12.030 · Cited by 106 · see citing works
Inhibition of Citrus Fungal Pathogens by Using Lactic Acid Bacteria
Gerez, C. L., Carbajo, M. S., Rollán, G., Leal, G., & de Valdez, G. F. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01671.x · Cited by 104 · see citing works
Hathout, A. S., Mohamed, S. R., El‐Nekeety, A. A., Hassan, N. S., Aly, S. E., & Abdel-Wahhab, M. A. (2011) · Toxicon · doi:10.1016/j.toxicon.2011.05.015 · Cited by 103 · see citing works
Rather, I. A., Seo, B. J., Rejish Kumar, V. J., Choi, U.-H., Choi, K.-H., Lim, J., & Park, Y.-H. (2013) · Letters in Applied Microbiology · doi:10.1111/lam.12077 · Cited by 103 · see citing works
Deepthi, B. V., Rao, K. P., Chennapa, G., Naik, M. K., Chandrashekara, K. T., & Sreenivasa, M. Y. (2016) · PLoS ONE · doi:10.1371/journal.pone.0155122 · Cited by 103 · see citing works
Antifungal Attributes of Lactic Acid Bacteria—A Review
Batish, V. K., Roy, U., Lal, R., & Grover, S. (1997) · Critical Reviews in Biotechnology · doi:10.3109/07388559709146614 · Cited by 102 · see citing works
Salas, M. L., Thierry, A., Lemaître, M., Garric, G., Harel-Oger, M., Chatel, M., Lê, S., Mounier, J., Valence, F., & Coton, E. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01787 · Cited by 99 · see citing works
Guo, M., Huang, K., Chen, S., Qi, X., He, X., Cheng, W., Luo, Y., Xia, K., & Xu, W. (2014) · Toxicological Sciences · doi:10.1093/toxsci/kfu128 · Cited by 97 · see citing works
Ojuri, O. T., Ezekiel, C. N., Sulyok, M., et al. (2018) · Food and Chemical Toxicology · doi:10.1016/j.fct.2018.08.025 · Cited by 97 · see citing works
El-Nezami, H. S., Polychronaki, N., Lee, Y. K., Haskard, C. A., Juvonen, R. O., Salminen, S., & Mykkänen, H. M. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf049924m · Cited by 96 · see citing works
Assessment of lactobacilli strains as yogurt bioprotective cultures
Delavenne, E., Ismaïl, R., Pawtowski, A., Mounier, J., Barbier, G., & Blay, G. L. (2012) · Food Control · doi:10.1016/j.foodcont.2012.06.043 · Cited by 95 · see citing works
McDonald, L. C., McFeeters, R. F., Daeschel, M. A., & Fleming, H. P. (1987) · Applied and Environmental Microbiology · doi:10.1128/aem.53.6.1382-1384.1987 · Cited by 94 · see citing works
Saladino, F., Luz, C., Manyes, L., Fernández-Franzón, M., & Meca, G. (2016) · Food Control · doi:10.1016/j.foodcont.2016.03.012 · Cited by 94 · see citing works
Aunsbjerg, S. D., Honoré, A. H., Marcussen, J., Ebrahimi, P., Vogensen, F. K., Benfeldt, C., Skov, T., & Knøchel, S. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.11.007 · Cited by 93 · see citing works
Aflatoxin B1 Binding by a Mixture of Lactobacillus and Propionibacterium: In Vitro Versus Ex Vivo
Gratz, S. W., Mykkänen, H. M., & El-Nezami, H. S. (2005) · Journal of Food Protection · doi:10.4315/0362-028x-68.11.2470 · Cited by 92 · see citing works
Detoxification of zearalenone by Lactobacillus pentosus strains
Sangsila, A., Faucet‐Marquis, V., Pfohl‐Leszkowicz, A., & Itsaranuwat, P. (2015) · Food Control · doi:10.1016/j.foodcont.2015.10.031 · Cited by 91 · see citing works
Zhao, L., Jin, H., Lan, J., Zhang, R., Ren, H., Zhang, X., & Yu, G. (2015) · Food Control · doi:10.1016/j.foodcont.2015.02.003 · Cited by 91 · see citing works
Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs
Perši, N., Pleadin, J., Kovačević, D., et al. (2013) · Meat Science · doi:10.1016/j.meatsci.2013.07.005 · Cited by 91 · see citing works
Sarlak, Z., Rouhi, M., Mohammadi, R., et al. (2016) · Food Control · doi:10.1016/j.foodcont.2016.06.037 · Cited by 91 · see citing works
Fernandez, B., Vimont, A., Desfossés-Foucault, É., Daga, M., Arora, G., & Fliss, I. (2017) · Food Control · doi:10.1016/j.foodcont.2017.03.007 · Cited by 91 · see citing works
Prevention of fungal spoilage in food products using natural compounds: A review
Ribes, S., Fuentes, A., Talens, P., & Baviera, J. M. B. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1295017 · Cited by 91 · see citing works
Biotransformation of patulin to hydroascladiol by Lactobacillus plantarum
Hawar, S. N., Vevers, W. F., Karieb, S. S., Ali, B. K., Billington, R. A., & Beal, J. (2013) · Food Control · doi:10.1016/j.foodcont.2013.05.023 · Cited by 90 · see citing works
Bulgasem, B. Y., Lani, M. N., Hassan, Z., Yusoff, W. M. W., & Fnaish, S. G. (2016) · Mycobiology · doi:10.5941/myco.2016.44.4.302 · Cited by 90 · see citing works
Muthulakshmi, S., Kalagatur, N. K., Siddaiah, C. N., Mudili, V., Krishna, K., Gopalan, N., & Putcha, V. L. R. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00890 · Cited by 89 · see citing works
Sadeghi, A., Ebrahimi, M. T., Mortazavi, S. A., & Abedfar, A. (2018) · Food Control · doi:10.1016/j.foodcont.2018.08.013 · Cited by 89 · see citing works
Bacterial Diversity and Mycotoxin Reduction During Maize Fermentation (Steeping) for Ogi Production
Okeke, C. A., Ezekiel, C. N., Nwangburuka, C. C., et al. (2015) · Frontiers in Microbiology · doi:10.3389/fmicb.2015.01402 · Cited by 88 · see citing works
Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review
Cendoya, E., Chiotta, M. L., Zachetti, V. G. L., et al. (2018) · Journal of Cereal Science · doi:10.1016/j.jcs.2018.02.010 · Cited by 88 · see citing works
In Vitro Removal of Ochratoxin A by Wine Lactic Acid Bacteria
Prete, V. D., Rodrı́guez, H., Carrascosa, A. V., Rivas, B. D. L., García-Moruno, E., & Múñoz, R. (2007) · Journal of Food Protection · doi:10.4315/0362-028x-70.9.2155 · Cited by 88 · see citing works
Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin
Coallier-Ascah, J., & Idziak, E. S. (1985) · Applied and Environmental Microbiology · doi:10.1128/aem.49.1.163-167.1985 · Cited by 85 · see citing works
Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin
Yépez, A., Luz, C., Meca, G., Vignolo, G. M., Mañes, J., & Aznar, R. (2017) · Food Control · doi:10.1016/j.foodcont.2017.03.009 · Cited by 85 · see citing works
The Binding Efficiency and Interaction of Lactobacillus casei Shirota Toward Aflatoxin B1
Liew, W.-P.-P., Adilah, Z. N., Than, L. T. L., & Sabran, M. R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01503 · Cited by 85 · see citing works
Torriani, S., Clementi, F., Vancanneyt, M., Hoste, B., Dellaglio, F., & Kersters, K. (2001) · Systematic and Applied Microbiology · doi:10.1078/0723-2020-00071 · Cited by 84 · see citing works
Mauch, A., Bello, F. D., Coffey, A., & Arendt, E. K. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.05.002 · Cited by 83 · see citing works
The elimination of ochratoxin A by lactic acid bacteria strains.
Piotrowska, M., & Żakowska, Z. (2005) · PubMed · Cited by 83 · see citing works
Microbiology neutralization of zearalenone using Lactococcus lactis and Bifidobacterium sp.
Król, A. I., Pomastowski, P., Rafińska, K., Railean‐Plugaru, V., Walczak‐Skierska, J., & Buszewski, B. (2017) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-017-0555-8 · Cited by 83 · see citing works
Muhialdin, B. J., Hassan, Z., Bakar, F. A., et al. (2015) · Food Control · doi:10.1016/j.foodcont.2015.05.022 · Cited by 82 · see citing works
Decomposition and detoxification of aflatoxin B 1 by lactic acid
Aiko, V., Edamana, P., & Mehta, A. (2015) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7304 · Cited by 82 · see citing works
Luz, C., Saladino, F., Luciano, F. B., et al. (2017) · LWT · doi:10.1016/j.lwt.2017.03.053 · Cited by 81 · see citing works
Garofalo, C., Zannini, E., Aquilanti, L., Silvestri, G., Fierro, O., Picariello, G., & Clementi, F. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf301173u · Cited by 80 · see citing works
Wu, S., Liu, Y., Duan, Y., Wang, F., Guo, F., Yan, F., Yang, X., & Yang, X. (2018) · Journal of Animal Science and Biotechnology/Journal of animal science and biotechnology · doi:10.1186/s40104-018-0286-5 · Cited by 80 · see citing works
García, G. R., Payros, D., Pinton, P., et al. (2017) · Archives of Toxicology · doi:10.1007/s00204-017-2083-x · Cited by 75 · see citing works
Inhibition of Growth and Mycotoxin Production of by Species
Gourama, H. (1997) · LWT · doi:10.1006/fstl.1996.0183 · Cited by 73 · see citing works
Mycotoxin Contamination of Maize in China
Sun, X. D., Su, P., & Shan, H. (2017) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12286 · Cited by 73 · see citing works
Mally, A., Hard, G. C., & Dekant, W. (2007) · Food and Chemical Toxicology · doi:10.1016/j.fct.2007.05.021 · Cited by 72 · see citing works
Effect of processing stages of apple juice concentrate on patulin levels
Welke, J. E., Hoeltz, M., Dottori, H., et al. (2008) · Food Control · doi:10.1016/j.foodcont.2008.02.001 · Cited by 72 · see citing works
Pizzolitto, R. P., Salvano, M. A., & Dalcero, A. M. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.03.024 · Cited by 71 · see citing works
Mycotoxins contamination in maize alarms food safety in sub-Sahara Africa
James, A., & Zikankuba, V. L. (2018) · Food Control · doi:10.1016/j.foodcont.2018.03.018 · Cited by 71 · see citing works
Soundharrajan, I., Vijayakumar, M., Kim, D., Arasu, M. V., Park, H. S., Sivanesan, R., & Choi, K. C. (2015) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7128 · Cited by 70 · see citing works
Metabolic footprinting for investigation of antifungal properties of Lactobacillus paracasei
Honoré, A. H., Aunsbjerg, S. D., Ebrahimi, P., Thorsen, M. K., Benfeldt, C., Knøchel, S., & Skov, T. (2015) · Analytical and Bioanalytical Chemistry · doi:10.1007/s00216-015-9103-6 · Cited by 69 · see citing works
Valerio, F., Biase, M. D., Lattanzio, V. M. T., & Lavermicocca, P. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.01.011 · Cited by 69 · see citing works
The efficiency of lactic acid bacteria against pathogenic fungi and mycotoxins
Perczak, A., Goliński, P., Bryła, M., & Waśkiewicz, A. (2018) · Archives of Industrial Hygiene and Toxicology · doi:10.2478/aiht-2018-69-3051 · Cited by 69 · see citing works
Schmidt, M. P., Lynch, K. M., Zannini, E., & Arendt, E. K. (2017) · Food Control · doi:10.1016/j.foodcont.2017.11.041 · Cited by 68 · see citing works
Saint-Cyr, M. J., Perrin‐Guyomard, A., Houée, P., Rolland, J.-G., & Laurentie, M. (2013) · PLoS ONE · doi:10.1371/journal.pone.0080578 · Cited by 67 · see citing works
Rao, K. P., Deepthi, B. V., Rakesh, S., Ganesh, T., Achar, P. N., & Sreenivasa, M. Y. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9338-y · Cited by 67 · see citing works
Romanens, E., Leischtfeld, S. F., Volland, A., Stevens, M. J. A., Krähenmann, U., Isele, D., Fischer, B., Meile, L., & Schwenninger, S. M. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.10.001 · Cited by 67 · see citing works
Dagnas, S., Gauvry, E., Onno, B., & Membré, J. (2015) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-15-046 · Cited by 66 · see citing works
Aarti, C., Khusro, A., Varghese, R., Arasu, M. V., Agastian, P., Al-Dhabi, N. A., Soundharrajan, I., & Choi, K. C. (2018) · Archives of Oral Biology · doi:10.1016/j.archoralbio.2018.02.014 · Cited by 66 · see citing works
Co‐occurrence of citrinin and ochratoxin A in rice in Asia and its implications for human health
Ali, N. (2017) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8667 · Cited by 65 · see citing works
Chen, Y. Y., Liang, N., Curtis, J. M., & Gänzle, M. G. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.01561 · Cited by 64 · see citing works
Pflug, B. R., & Djakiew, D. (1998) · Molecular Carcinogenesis · doi:10.1002/(sici)1098-2744(199810)23:2 · Cited by 63 · see citing works
Quattrini, M., Bernardi, C. E. M., Stuknytė, M., Masotti, F., Passera, A., Ricci, G., Vallone, L., Noni, I. D., Brasca, M., & Fortina, M. G. (2018) · Food Research International · doi:10.1016/j.foodres.2018.01.074 · Cited by 63 · see citing works
Dietary Fumonisin and Growth Impairment in Children and Animals: A Review
Chen, C., Riley, R. T., & Wu, F. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12392 · Cited by 63 · see citing works
Effects of Time, Temperature, and pH on the Stability of Fumonisin B1 in an Aqueous Model System
Jackson, L. S., Hlywka, J. J., Senthil, K. R., et al. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950364o · Cited by 62 · see citing works
Appraisal of lactic acid bacteria as protective cultures
Varsha, K. K., & Nampoothiri, K. M. (2016) · Food Control · doi:10.1016/j.foodcont.2016.04.032 · Cited by 62 · see citing works
A comparative study of procedures for binding of aflatoxin M1 to Lactobacillus rhamnosus GG
Assaf, J. C., Atoui, A., Khoury, A. E., et al. (2017) · Brazilian Journal of Microbiology · doi:10.1016/j.bjm.2017.05.003 · Cited by 62 · see citing works
In vitro removal of deoxynivalenol and T-2 toxin by lactic acid bacteria
Zou, Z., He, Z., Li, H., Han, P., Meng, X., Zhang, Y., Zhou, F., Ouyang, K.-P., Chen, X.-Y., & Tang, J. (2012) · Food Science and Biotechnology · doi:10.1007/s10068-012-0223-x · Cited by 61 · see citing works
Yang, W.-C., Hsu, T.-C., Cheng, K., & Liu, J. (2017) · Microbial Cell Factories · doi:10.1186/s12934-017-0687-8 · Cited by 61 · see citing works
Ezekiel, C. N., Ayeni, K. I., Misihairabgwi, J., et al. (2018) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12329 · Cited by 61 · see citing works
The mechanism of Lactobacillus strains for their ability to remove fumonisins B1 and B2
Zhao, H., Wang, X. Q., Zhang, J., Zhang, J., & Zhang, B. (2016) · Food and Chemical Toxicology · doi:10.1016/j.fct.2016.08.028 · Cited by 60 · see citing works
Poling, S. M., Plattner, R. D., & Weisleder, D. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010955g · Cited by 59 · see citing works
Lactobacillus plantarum MYS6 Ameliorates Fumonisin B1-Induced Hepatorenal Damage in Broilers
Deepthi, B. V., Somashekaraiah, R., Rao, K. P., Deepa, N., Dharanesha, N. K., Girish, K. S., & Sreenivasa, M. Y. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.02317 · Cited by 59 · see citing works
Wayah, S. B., & Philip, K. (2018) · Microbial Cell Factories · doi:10.1186/s12934-018-0972-1 · Cited by 59 · see citing works
Kharazian, Z. A., Jouzani, G. S., Aghdasi, M., Khorvash, M., Zamani, M., & Mohammadzadeh, H. (2017) · Biological Control · doi:10.1016/j.biocontrol.2017.04.004 · Cited by 58 · see citing works
Zhou, T., Wang, X., Ye, B., Shi, L., Bai, X., & Lai, T. (2018) · Postharvest Biology and Technology · doi:10.1016/j.postharvbio.2018.07.015 · Cited by 58 · see citing works
The biodegradation of ochratoxin A in food products by lactic acid bacteria and baker's yeast
Piotrowska, M., & Żakowska, Z. (2000) · Progress in biotechnology · doi:10.1016/s0921-0423(00)80085-4 · Cited by 57 · see citing works
Cagno, R. D., Minervini, G., Sgarbi, E., Lazzi, C., Bernini, V., Neviani, E., & Gobbetti, M. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.08.018 · Cited by 57 · see citing works
Böhm, J., Grajewski, J., Asperger, H., Cecon, B., Rabus, B., & Razzazi, E. (2000) · Mycotoxin Research · doi:10.1007/bf02942985 · Cited by 57 · see citing works
Lappa, I. K., Mparampouti, S., Lanza, B., & Panagou, E. Ζ. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.04.001 · Cited by 57 · see citing works
Muhialdin, B. J., Hassan, Z., & Saari, N. (2018) · Annals of Microbiology · doi:10.1007/s13213-018-1363-x · Cited by 57 · see citing works
Lowering of ochratoxin A level in milk by yoghurt bacteria and bifidobacteria
Škrinjar, M., Rašić, J. L., & Stojičić, V. (1996) · Folia Microbiologica · doi:10.1007/bf02816335 · Cited by 56 · see citing works
Antifungal activity of lactobacilli isolated from salami
Coloretti, F., Carri, S., Armaforte, E., Chiavari, C., Grazia, L., & Zambonelli, C. (2007) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2007.00723.x · Cited by 56 · see citing works
Hassan, Z. U., Thani, R. A., Atia, F. A., et al. (2018) · Food Additives and Contaminants Part B · doi:10.1080/19393210.2018.1437785 · Cited by 56 · see citing works
Tropcheva, R., Nikolova, D., Evstatieva, Y., & Danova, S. T. (2014) · Anaerobe · doi:10.1016/j.anaerobe.2014.05.010 · Cited by 55 · see citing works
Zhou, J., Tang, L., Wang, J., & Wang, J. G. (2018) · Toxicological Sciences · doi:10.1093/toxsci/kfy102 · Cited by 55 · see citing works
Zearalenone adsorption capacity of lactic acid bacteria isolated from pigs
Vega, M. F., Diéguez, S. N., Riccio, B., Aranguren, S. M., Giordano, A., Denzoin, L. A., Soraci, A. L., Tapia, M. O., Ross, R., Apás, A. L., et al. (2017) · Brazilian Journal of Microbiology · doi:10.1016/j.bjm.2017.05.001 · Cited by 54 · see citing works
Ma, Z. X., Amaro, F. X., Romero, J. J., Pereira, O. G., Jeong, K. C., & Adesogan, A. T. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-12370 · Cited by 54 · see citing works
Fungi that produce mycotoxins: Conditions and occurrence
Ciegler, A. (1978) · Mycopathologia · doi:10.1007/bf00447169 · Cited by 53 · see citing works
Effect of probiotics on patulin removal from synbiotic apple juice
Zoghi, A., Khosravi‐Darani, K., Sohrabvandi, S., Attar, H., & Alavi, S. A. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.8082 · Cited by 52 · see citing works
Lactic acid bacteria against post-harvest moulds and ochratoxin A isolated from stored wheat
Belkacem, N., Fhoula, I., Semmar, N., Guesmi, A., Perraud, I. G., Ouzari, H., Boudabous, A., & Roussos, S. (2014) · Biological Control · doi:10.1016/j.biocontrol.2014.05.001 · Cited by 51 · see citing works
Wan, M. L. Y., Turner, P. C., Allen, K. J., & El-Nezami, H. S. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.01.014 · Cited by 51 · see citing works
Bringel, F., Quénée, P., & Tailliez, P. (2001) · Systematic and Applied Microbiology · doi:10.1078/0723-2020-00061 · Cited by 50 · see citing works
Gomaa, E. Z., Abdelall, M. F. M., & El-Mahdy, O. M. (2017) · Probiotics and Antimicrobial Proteins · doi:10.1007/s12602-017-9350-2 · Cited by 50 · see citing works
Incidence of zearalenol (Fusarium mycotoxin) in animal feed
Mirocha, C. J., Schauerhamer, B., Çhristensen, C. M., Niku-Paavola, M.-L., & Nummi, M. (1979) · Applied and Environmental Microbiology · doi:10.1128/aem.38.4.749-750.1979 · Cited by 49 · see citing works
Yang, X., Li, L., Duan, Y., & Yang, X. (2017) · Journal of Animal Science · doi:10.2527/jas.2016.0789 · Cited by 49 · see citing works
Flagged first, then by citations
Cited by
Sorted by citations
Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions
Coelho, M. C., Malcata, F. X., & Silva, C. C. G. (2022) · Foods · doi:10.3390/foods11152276 · Cited by 276 · see citing works
“However, many studies have reported that very high concentrations of this acid are required to inhibit fungal growth, thus making it less suitable as antifungal agent in foods [163].”
Probiotics in the dairy industry—Advances and opportunities
Gao, J., Li, X., Zhang, G., Sadiq, F. A., Simal‐Gandara, J., Xiao, J., & Sang, Y. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12755 · Cited by 195 · see citing works
Self-citation
- Authors
- Sadiq, F. A., Yan, B., Tian, F., Zhao, J., Zhang, H., & Chen, W.
- Affiliations
- Jiangnan University (CN)
- Corresponding author
- Zhao, Jianxin
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2019-08-13
- Volume
- 18
- Issue
- 5
- Pages
- 1403-1436
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2968166339
- Cited by
- 313
- References
- 295
- Citations by year
- 2026: 27 · 2025: 51 · 2024: 51 · 2023: 46 · 2022: 58 · 2021: 55 · 2020: 24 · 2019: 1
- FWCI
- 25.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Comprehensive Reviews in Food Science and Food Safety (publishedVersion)
- PubMed (publishedVersion)
- ORCA Online Research @Cardiff (Cardiff University) (submittedVersion)
- Funders
- National Natural Science Foundation of China (31471721)
- China Postdoctoral Science Foundation (2018M642162)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Mycotoxins in Agriculture and Food
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- lactic acid bacteria, antifungal activity, mycotoxin detoxification, mycotoxigenic fungi, natural food preservatives, clean label, aflatoxins, ochratoxin, Fusarium toxins, fungal spoilage, animal feed, food safety
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
