Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya

N. Wafula, Eliud; Ndahebwa Muhonja, Christabel; Kuja, Josiah; Owaga, Eddy; Mae Makonde, Huxley; M. Mathara, Julius; Kimani, Virginia

doi:10.1155/2022/2397767

Public

Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya

Published in Journal of Toxicology • Feb 22, 2022

Authors:

Eliud N. Wafula

Christabel Ndahebwa Muhonja

Josiah Kuja

Abstract

Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead...

Subject

Mycotoxin

Food science

Fermentation

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