Title
Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi
Author
Victor Dopazo, Carlos Luz, Juan M Quiles, Jorge Calpe, Raffaele Romano, Jordi Manes, Giuseppe Meca
Year
2021
Journal
Science of Food and Agriculture
Abstract
Filamentous fungi are the main contamination agent in the viticultural sector. Use of synthetic fungicides is the regular answer to these contaminations. Nevertheless, because of several problems associated with the use of synthetic compounds, the industry demands new and safer methods. In the present work, the biopreservation potential of four lactic acid bacteria (LAB) strains was studied against the principal grape contaminant fungi.
Instrument
LC-2000
Keywords
bacteria, Filamentous fungi