Identification and validation of natural antifungal compounds against bread spoilage organisms as a new biopreservative strategy KU Leuven
Every year, one-third or 1,3 billion ton of all the food produced for human consumption is lost or wasted. One of the major causes is the colonization of bacteria and fungi, resulting in food spoilage. In Europe, Middle East and Africa, 1,9 million ton of bakery products was wasted in 2020 due to colonization of moulds. Currently, the delay of fungal growth in bakery products is achieved by the addition of chemical preservatives. However, an ...