Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agar

International Journal of Food Microbiology

Volumn 106, Issue 1, 2006, Pages 25-31

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

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Barley extract medium; Penicillium verrucosum; Predictive models; Temperature; Water activity

Indexed keywords

AGAR; OCHRATOXIN; WATER;

ANALYSIS OF VARIANCE; ARTICLE; BARLEY; CONTROLLED STUDY; ENVIRONMENTAL FACTOR; FUNGAL DEVELOPMENT; FUNGAL SPORE GERMINATION; FUNGUS ISOLATION; GROWTH RATE; MEAL; MODEL; MOISTURE; MYCELIAL GROWTH; NONHUMAN; PENICILLIUM; PENICILLIUM VERRUCULOSUM; PREDICTION; REGRESSION ANALYSIS; STORAGE TEMPERATURE; TEMPERATURE SENSITIVITY;

AGAR; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; GERMINATION; HORDEUM; MODELS, BIOLOGICAL; OCHRATOXINS; PENICILLIUM; PREDICTIVE VALUE OF TESTS; SPORES, FUNGAL; TEMPERATURE; WATER;

FUNGI; HORDEUM VULGARE SUBSP. VULGARE; PENICILLIUM; PENICILLIUM VERRUCOSUM; PENICILLIUM VERRUCULOSUM;

EID: 29244441697     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.07.002     Document Type: Article

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