Antifungal properties of selected lactic acid bacteria and application in the biological control of ochratoxin A producing fungi during cocoa fermentation

Impact of aStreptomyces(AS1) strain and its metabolites on control ofAspergillus flavusand aflatoxin B1contaminationin vitroand in stored peanuts

(2011) Y. Sultan et al.   BIOCONTROL SCIENCE AND TECHNOLOGY

Dynamics and species diversity of communities of lactic acid bacteria and acetic acid bacteria during spontaneous cocoa bean fermentation in vessels

(2010) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Effect of nontoxigenicAspergillus flavusandA. parasiticuson aflatoxin contamination of wounded peanut seeds inoculated with agricultural soil containing natural fungal populations

(2009) Bruce W. Horn et al.   BIOCONTROL SCIENCE AND TECHNOLOGY

Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review

(2009) D.K.D. Dalié et al.   FOOD CONTROL

Influence of physiological factors on growth, sporulation and ochratoxin A/B production of the new Aspergillus ochraceus grouping

(2009) A. Abdel-Hadi et al.   World Mycotoxin Journal

Flavor Formation and Character in Cocoa and Chocolate: A Critical Review

(2008) Emmanuel Ohene Afoakwa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Diversity of Predominant Lactic Acid Bacteria Associated with Cocoa Fermentation in Nigeria

(2008) Melanie Kostinek et al.   CURRENT MICROBIOLOGY

Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria

(2007) S. Fuchs et al.   FOOD AND CHEMICAL TOXICOLOGY

Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon

(2007) Pauline Mounjouenpou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY