ABSTRACT

Huge amounts of food and dairy products wasted worldwide because of their contamination by the harmful fungi that cause spoilage. In order to avoid this huge economic loss, some technological treatments were applied to preserve foods from fungal contamination; the most common ways at the industrial level are using of physical and chemical preservation methods. Recently, there is a growing societal demand supported by public authorities for less processed and preservative-free foods and the use of natural alternative to keep it from fungal contamination. This review presented to give an overview on the biological preservation of food and dairy products against the contaminant fungi and their toxins. Many strategies for control of mold growth and mycotoxins production demonstrated based on researches indicate that antagonistic microorganisms or their antimicrobial metabolites have some potential as bio preservatives to control undesirable fungi. Recent researches discussed with respect to underlying mechanisms of inhibition by protective bacterial cultures, and special reference made to lactic acid bacteria (LAB) and their ‘food-grade’ safety. Many other types of bacteria showed different effects in inhibition of fungal growth. In addition, yeasts possess many properties that make them useful in controlling fungal growth, eliminate or reduce the mycotoxin levels by degradation or detoxification them in food and dairy products. Non-mycotoxigenic fungi belonging to various genera and species developed to create bio control formulations by outcompeting the toxigenic strains. However, the best way for avoiding mycotoxin contamination in food and dairy products is to prevent mold growth since there are limitations of degradation or detoxifications. Keywords: Biological, control, fungi, food, dairy, mycotoxin.
Publication date: 01/05/2020

https://ijbpas.com/pdf/2020/May/MS_IJBPAS_2020_50821.pdf

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https://doi.org/10.31032/IJBPAS/2020/9.5.5082