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Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Decomposition and detoxification of aflatoxin B 1 by lactic acid

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Preliminary data on the presence of mycotoxins (ochratoxin A, citrinin and aflatoxin B1) in black table olives “Greek style” of Moroccan origin

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Mycobiota, mycotoxigenic fungi, and citrinin production in black olives

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Mycotoxins: An Underhand Food Problem

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Impact of Mycotoxins on Human Health

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Decontamination of Aflatoxins by Lactic Acid Bacteria

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Fungicide Resistance in Fusarium graminearum Species Complex

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The Challenge of Global Aflatoxins Legislation with a Focus on Peanuts and Peanut Products: A Systematic Review

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Characterization of Probiotic Properties of Antifungal Lactobacillus Strains Isolated from Traditional Fermenting Green Olives

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Microbiological and safety evaluation of green table olives marketed in Italy

inferredcites →https://doi.org/10.1016/0168-1605(88)90087-6openalex-snapshot

Mycotoxin production by molds isolated from ‘Greek-style’ black olives

inferredcites →https://doi.org/10.1016/j.bcab.2019.101314openalex-snapshot

Occurrence of toxigenic Penicillium polonicum in retail green table olives from the Saudi Arabia market

inferredcites →https://doi.org/10.1016/j.biocontrol.2020.104450openalex-snapshot

Antifungal activity of probiotic Lactobacillus strains isolated from natural fermented green olives and their application as food bio-preservative

inferredcites →https://doi.org/10.1016/j.cofs.2018.04.001openalex-snapshot

New aspects of ochratoxin A and citrinin biosynthesis in Penicillium

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Bioprotective mechanisms of lactic acid bacteria against fungal spoilage of food

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Antifungal activity of selected lactic acid bacteria from olive drupes

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Evolving challenges and strategies for fungal control in the food supply chain

inferredcites →https://doi.org/10.1016/j.fm.2004.04.010openalex-snapshot

Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

inferredcites →https://doi.org/10.1016/j.fm.2005.12.008openalex-snapshot

Study of aflatoxin B1 and ochratoxin A production by natural microflora and Aspergillus parasiticus in black and green olives of Greek origin

inferredcites →https://doi.org/10.1016/j.fm.2007.10.005openalex-snapshot

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria

inferredcites →https://doi.org/10.1016/j.fm.2014.08.021openalex-snapshot

Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation starters

inferredcites →https://doi.org/10.1016/j.foodcont.2008.03.005openalex-snapshot

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

inferredcites →https://doi.org/10.1016/j.foodcont.2014.08.041openalex-snapshot

A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells

inferredcites →https://doi.org/10.1016/j.foodcont.2020.107147openalex-snapshot

Degradation of patulin in fruit juice by a lactic acid bacteria strain Lactobacillus casei YZU01

inferredcites →https://doi.org/10.1016/j.foodcont.2021.108274openalex-snapshot

Antifungal activity and mode of action of lactic acid bacteria isolated from kefir against Penicillium expansum

inferredcites →https://doi.org/10.1016/j.foodres.2018.10.002openalex-snapshot

Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.11.038openalex-snapshot

Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2014.07.019openalex-snapshot

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2016.04.027openalex-snapshot

Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.03.021openalex-snapshot

Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2017.10.025openalex-snapshot

Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2020.108574openalex-snapshot

Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2020.109025openalex-snapshot

Leuconostoc mesenteroides subsp. mesenteroides LB7 isolated from apple surface inhibits P. expansum in vitro and reduces patulin in fruit juices

inferredcites →https://doi.org/10.1016/j.lwt.2020.109618openalex-snapshot

Biopreservation of tomatoes using fermented media by lactic acid bacteria

inferredcites →https://doi.org/10.1016/j.lwt.2020.110308openalex-snapshot

A novel strain Lactobacillus brevis 8-2B inhibiting Aspergillus carbonarius growth and ochratoxin a production

inferredcites →https://doi.org/10.1016/j.tifs.2012.01.006openalex-snapshot

Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria – With an emphasis on table olives

inferredcites →https://doi.org/10.1023/a:1020618728175openalex-snapshot

Relationship Between Growth and Mycotoxin Production by Fusarium species, Biocides and Environment

inferredcites →https://doi.org/10.1046/j.1365-2672.1998.00486.xopenalex-snapshot

Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum

inferredcites →https://doi.org/10.1046/j.1472-765x.2002.01077.xopenalex-snapshot

Microbial colonization of naturally black olives during fermentation and associated biochemical activities in the cover brine

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Mutagenicity of aflatoxins related to their metabolism and carcinogenic potential.

inferredcites →https://doi.org/10.1080/02652030500058452openalex-snapshot

Advances in the molecular diagnosis of ochratoxin A–producing fungi

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Worldwide contamination of food-crops with mycotoxins: Validity of the widely cited ‘FAO estimate’ of 25%

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Microbial detoxification of mycotoxins in food and feed

inferredcites →https://doi.org/10.1080/10942912.2017.1372473openalex-snapshot

Isolation and characterisation of lactic acid bacteria from traditional koumiss and kurut

inferredcites →https://doi.org/10.1080/15569540903084982openalex-snapshot

Influence of temperature on citrinin accumulation byPenicillium citrinumandPeniccillium verrucosumin black table olives

inferredcites →https://doi.org/10.1080/19440049.2016.1217065openalex-snapshot

Effect of dietary acids on the formation of aflatoxin B 2a as a means to detoxify aflatoxin B 1

inferredcites →https://doi.org/10.1080/19440049.2018.1500718openalex-snapshot

Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum

inferredcites →https://doi.org/10.1111/1541-4337.12481openalex-snapshot

Lactic Acid Bacteria as Antifungal and Anti‐Mycotoxigenic Agents: A Comprehensive Review

inferredcites →https://doi.org/10.1111/jam.15065openalex-snapshot

Probiotic properties of yeasts isolated from Brazilian fermented table olives

inferredcites →https://doi.org/10.1128/aem.67.1.1-5.2001openalex-snapshot

Lactobacillus coryniformis subsp. coryniformis Strain Si3 Produces a Broad-Spectrum Proteinaceous Antifungal Compound

inferredcites →https://doi.org/10.1128/aem.67.1.125-132.2001openalex-snapshot

Anaerobic Conversion of Lactic Acid to Acetic Acid and 1,2-Propanediol by Lactobacillus buchneri

inferredcites →https://doi.org/10.1128/aem.67.5.2011-2020.2001openalex-snapshot

Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

inferredcites →https://doi.org/10.1142/9789814322119_0086openalex-snapshot

Identification of molds associated with green table olives

inferredcites →https://doi.org/10.1186/s40550-021-00087-wopenalex-snapshot

Mycotoxin detoxification of food by lactic acid bacteria

inferredcites →https://doi.org/10.1186/s43014-021-00064-yopenalex-snapshot

Aflatoxin contamination in food crops: causes, detection, and management: a review

inferredcites →https://doi.org/10.1201/b11503openalex-snapshot

Lactic Acid Bacteria

inferredcites →https://doi.org/10.3389/fmicb.2014.00570openalex-snapshot

Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives

inferredcites →https://doi.org/10.3389/fmicb.2017.01356openalex-snapshot

Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

inferredcites →https://doi.org/10.3389/fmicb.2021.655386openalex-snapshot

Effect of Lactic Acid Bacteria Strains on the Growth and Aflatoxin Production Potential of Aspergillus parasiticus, and Their Ability to Bind Aflatoxin B1, Ochratoxin A, and Zearalenone in vitro

inferredcites →https://doi.org/10.3390/fermentation8060277openalex-snapshot

Probiotic and Antifungal Attributes of Lactic Acid Bacteria Isolates from Naturally Fermented Brazilian Table Olives

inferredcites →https://doi.org/10.3390/foods11020195openalex-snapshot

Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns

inferredcites →https://doi.org/10.3390/foods11030395openalex-snapshot

Antifungal Preservation of Food by Lactic Acid Bacteria

inferredcites →https://doi.org/10.3390/foods9020178openalex-snapshot

Table Olives More than a Fermented Food

inferredcites →https://doi.org/10.3390/microorganisms8030347openalex-snapshot

Aflatoxins: Occurrence, Exposure, and Binding to Lactobacillus Species from the Gut Microbiota of Rural Ugandan Children

inferredcites →https://doi.org/10.3390/toxins12010021openalex-snapshot

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inferredcites →https://doi.org/10.3390/toxins13070434openalex-snapshot

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inferredcites →https://doi.org/10.3390/toxins13110819openalex-snapshot

Microbiological Decontamination of Mycotoxins: Opportunities and Limitations

inferredcites →https://doi.org/10.3390/toxins14110807openalex-snapshot

Lactic Acid Bacteria as Potential Agents for Biocontrol of Aflatoxigenic and Ochratoxigenic Fungi

inferredcites →https://doi.org/10.3920/wmj2010.1216openalex-snapshot

HPLC method for simultaneous detection of aflatoxins and cyclopiazonic acid

inferredcites →https://doi.org/10.3920/wmj2017.2294openalex-snapshot

A critical review of producers of small lactone mycotoxins: patulin, penicillic acid and moniliformin

inferredcites →https://doi.org/10.3989/gya.1262192openalex-snapshot

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What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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High‐pressure acidified steaming with varied citric acid dosing can successfully detoxify mycotoxins

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Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation

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Compound probiotics producing cellulase could replace cellulase preparations during solid-state fermentation of millet bran

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inferred← citeshttps://doi.org/10.1016/j.foodcont.2025.111341openalex-snapshot

A novel coating formulated with sodium alginate loaded with a mixed lactic acid bacteria culture to control anthracnose in guava and mango

inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115351openalex-snapshot

Sequestration of aflatoxin B1 by lactic acid bacteria: Role of binding and biotransformation

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The duality of filamentous fungi: Beneficial uses and risks in the food industry

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Effects of toxin binder and an organic acid blend on growth performance, nutrient digestibility, metabolic profile, and intestinal barrier function in broilers challenged with aflatoxin B1 and Clostridium perfringens

inferred← citeshttps://doi.org/10.1016/j.lwt.2024.116545openalex-snapshot

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Bioactive cactus mucilage coatings incorporating a mixed lactic acid bacteria culture to inhibit Colletotrichum-induced anthracnose in avocado

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Protective effects of a multicomponent toxin binder and organic acid blend on feed efficiency, oxidative status, hepatic histology, and jejunal immune–antioxidant responses in broilers co-challenged with aflatoxin B1 and Clostridium perfringens

inferred← citeshttps://doi.org/10.1093/jambio/lxaf219openalex-snapshot

Controlling anthracnose in mango and guava with antifungal coatings of sodium alginate containing hydroalcoholic extracts of fruit by-products fermented by lactic acid bacteria

inferred← citeshttps://doi.org/10.20944/preprints202308.1182.v1openalex-snapshot

Ochratoxin A and Aflatoxins: Fine-Tuning to the ELISA Test on Table Olives

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Lactic Acid Bacteria As Biological Control Agent For Controlling Aspergillus Growth and Aflatoxin Production: A Review

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Enhancing Mycotoxin Detection in Table Olives: The Role of Enzyme-Linked Immunosorbent Assay and Method Optimization

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Lactiplantibacillus plantarum from Unexplored Tunisian Ecological Niches: Antimicrobial Potential, Probiotic and Food Applications

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