Common grade lactic acid bacteria (LAB) from grain, malting,
brewing and cereal processing could be a cheap and natural means of
reducing deadly mycotoxins in grains, according to scientists in
Finnish dairy company Valio has seen the launch of two infant
nutrition products this spring, both in Finland and abroad,
featuring the probiotic lactic acid bacteria Lactobacillus
Gorbach & Goldin (LGG).