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Dalié, D.K.D.; Deschamps, A.M.; Richard-Forget, F.
Food control, 04/2010, Letnik: 21, Številka: 4Journal Article
Most data dealing with the biopreservative activity of lactic acid bacteria (LAB) are focused on their antibacterial effects. Food spoilage by mould and the occurrence of their mycotoxins constitute a potential health hazard. Development of biological control should help improve the safety of products by controlling mycotoxin contamination. Data have actually shown that many LAB can inhibit mould growth and that some of them have the potential to interact with mycotoxins. This review summarizes these findings and demonstrates that LAB are promising biological agents for food safety.
