Research Keyword: food microbiology

Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems

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Mold and fungal toxins spoil food and threaten human health, costing billions globally. While chemical preservatives work, many consumers want natural alternatives. Lactic acid bacteria (the same organisms used in yogurt production) produce natural antimicrobial compounds that can prevent mold growth and neutralize harmful toxins, offering a safer, more natural way to keep food fresh longer.

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Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

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This review explores how microorganisms can make food production more sustainable and healthier. It discusses traditional fermented foods like yogurt and sauerkraut, modern biotechnology techniques to reduce food waste and create natural preservatives, and special food ingredients with beneficial bacteria that support digestive and mental health. The paper shows how applying microbial science could help address global food challenges while meeting consumer demands for natural, safe, and healthy products.

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Effect of Temperature, Relative Humidity, and Incubation Time on the Mycotoxin Production by Fusarium spp. Responsible for Dry Rot in Potato Tubers

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This research examines how temperature and humidity during potato storage affect the growth of disease-causing fungi and their toxic byproducts. The study found that warmer, more humid storage conditions dramatically increase both fungal growth and dangerous toxin production in potatoes. Certain potato varieties became more susceptible to disease as they were stored longer. The toxin levels detected exceeded European safety limits, suggesting contaminated potatoes should be removed to protect consumer health.

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Evaluating the Role of Nutrient Competition in Debaryomyces hansenii Biocontrol Activity Against Spoilage Molds in the Meat Industry

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This research examined how a beneficial yeast called Debaryomyces hansenii prevents dangerous molds from growing on cured meat products. Scientists compared different strains of this yeast and tested whether it works by competing with molds for nutrients. While the yeast successfully stopped mold growth and spore production, nutrient competition wasn’t the main reason—other mechanisms like direct interactions between the microorganisms were more important. This suggests D. hansenii could be a natural alternative to chemical preservatives in the meat industry.

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