Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi
Victor Dopazo, Carlos Luz, Juan M Quiles, Jorge Calpe, Raffaele Romano, Jordi Manes, Giuseppe Meca
Science of Food and Agriculture
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.
bacteria, Filamentous fungi