Department of Biotechnology, Human Nutrition and Science of Food Commodities, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Bibliografia
1. Bräse S., Encinas A., Keck J., Nising C.F., 2009. Chemistry and Biology of Mycotoxins and Related Fungal Metabolites., Chemical Reviews 109(9), 3903–3990.
2. Ciconova P., Laciakova A., Mate D., 2010. Prevention of Ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms-a review. Czech J. Food Sci. 28(6), 465–474.
3. Felice D.V., Solfrizzo M., De Curtis F., Lima G., Visconti A., Castoria R., 2008. Strains of Aureobasidium pullulans Can Lower Ochratoxin A Contamination in Wine Grapes. Postharvest Pathology and Mycotoxins 12, 1261–1270.
4. Fuchs S., Sontang G., Stidl R., Ehrlich V., Kundi M., Knasmuller S., 2008. Detoxification of patulin and ochratoxin A, two abundant mycotoxin, by lactic acid bacteria., Food and chemical Toxicology 46, 1398–1407.
5. Kabak B., Dobson A.D.W., Var I., 2006. Strategies to prevent mycotoxin contamination of food and animal feed. Critical Reviews in Food Science and Nutrition 46, 593–619.
6. Niderkorn V., Boudra H., Morgavi D.P., 2006. Binding of fusarium mycotoxins by fermentative bacteria in vitro. Journal of Applied Microbiology 101, 849–856.
7. Park B.J., Kosuke T., Yoshiko S.K., 2007. Degradation of mycotoxins using microwave-induced argon plasma at atmospheric pressure. Surface & Coatings Technology 210, 5733–5737.
8. Piotrowska M., Żakowska Z., 1997. Metody oznaczania mikotoksyn [Methods for the determination of mycotoxins]. Przemysł Spożywczy 12, 16–18 [in Polish].
9. Varga J., Rigo K., Teren J., 2000. Degradation of ochratoxin A by Aspergillus species. International Journal of Food Microbiology 59(1), 1–7.
10. Zimmerli B., Dick R., 1996. Ochratoxin A in table wine and grape juice: Occurrence and risk assessment. Food Addit. Contam. 13, 655–668.