Now showing items 1-2 of 2
Probiotic enrichment and reduction of aflatoxins in a traditional African maize-based fermented food
Fermentation of food products can be used for the delivery of probiotic bacteria and means of food detoxification, provided that probiotics are able to grow, and toxins are reduced in raw materials with minimal effects on ...
Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages
(International Journal of Food Contamination, 2019)
Background: Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the ...