Growth of fungi and mycotoxin production on cheese under modified atmospheres

International Journal of Food Microbiology

Volumn 68, Issue 1-2, 2001, Pages 125-133

  Taniwaki, M H ^a   Hocking, A D ^b   Pitt, J I ^b   Fleet, G H ^c  

^a INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

^b CSIRO   (Australia)

^c NONE

Author keywords

Cheese; Fungi; Modified atmospheres; Moulds; Spoilage

Indexed keywords

AFLATOXIN B1; AFLATOXIN B2; CARBON DIOXIDE; CYCLOPIAZONIC ACID; ERGOSTEROL; MYCOTOXIN; OXYGEN; ROQUEFORTINE; UNCLASSIFIED DRUG;

AIR; ARTICLE; ASPERGILLUS FLAVUS; ATMOSPHERE; BYSSOCHLAMYS FULVA; BYSSOCHLAMYS NIVEA; CHEESE; CONTROLLED STUDY; EUROTIUM CHEVALIERI; EVALUATION; FUNGUS; FUNGUS GROWTH; FUSARIUM OXYSPORUM; GROWTH INHIBITION; INOCULATION; MUCOR PLUMBENS; NONHUMAN; PENICILLIUM COMMUNE; PENICILLIUM ROQUEFORTI; SPECIES DIFFERENCE;

CARBON DIOXIDE; CHEESE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PACKAGING; FUNGI; MYCOTOXINS; OXYGEN;

EID: 0035882501     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00487-1     Document Type: Article

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