Modelling of effects of water activity and temperature on germination and growth of ochratoxigenic isolates of Aspergillus ochraceus on a green coffee-based medium

International Journal of Food Microbiology

Volumn 98, Issue 1, 2005, Pages 1-9

  Pardo, E ^a   Ramos, A J ^a   Sanchis, V ^a   Marin S ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Aspergillus ochraceus; Green coffee beans; Predictive modelling; Temperature; Water activity

Indexed keywords

WATER;

AGAR MEDIUM; ARTICLE; ASPERGILLUS OCHRACEUS; COFFEE; CONTROLLED STUDY; FOOD HANDLING; FOOD STORAGE; FUNGAL SPORE GERMINATION; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS ISOLATION; GROWTH INHIBITION; LINEAR REGRESSION ANALYSIS; NONHUMAN; TEMPERATURE DEPENDENCE; TEMPERATURE SENSITIVITY;

ASPERGILLUS OCHRACEUS; COFFEE; CULTURE MEDIA; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GERMINATION; LINEAR MODELS; MODELS, BIOLOGICAL; OCHRATOXINS; TEMPERATURE; WATER;

ASPERGILLUS; ASPERGILLUS OCHRACEUS;

EID: 11144343779     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.05.003     Document Type: Article

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