Enhancing Research And Innovation Capacity Of TÜBİTAK MAM Food Institute On Management Of Mycotoxigenic Fungi And Mycotoxins

Activity outputs info

Summer School 8

The University of Valencia organized the 8th summer school on "Employment of bioactive compounds of natural and microbial origin for the control of mycotoxigenic fungi in food and feed" from July 16 to 22, 2023. Five young researchers who were selected from a variety of Turkish universities and R&D facilities, in addition to researchers from TUBITAK, attended the event. The focus of the summer school was to train young researchers how to control mycotoxigenic fungi growth in food and feed by biopreservation through secondary metabolites from microorganisms. The participants learned about the potential use of lactic acid bacteria (LAB) which are of significant importance as biological additives in food owing to their Generally Recognized as Safe (GRAS) classification and mycotoxin detoxification potential. They practiced microbiological techniques such as dual-culture overlay assay, agar diffusion test and, minimum inhibitory concentration (MIC), and minimum fungicidal concentration (MFC) for estimating the antifungal activity of LAB.

In the gallery section, you will find some pictures from the event.