Ochratoxin A-producing strains of Penicillium spp. isolated from grapes used for the production of "passito" wines

International Journal of Food Microbiology

Volumn 106, Issue 3, 2006, Pages 307-312

  Torelli, Emanuela ^a   Firrao, Giuseppe ^a   Locci, Romano ^a   Gobbi, Emanuela ^a,b  

^a UNIVERSITY OF UDINE   (Italy)

^b Biodiversity srl   (Italy)

Author keywords

Dessert wines; Mycobiota; Ochratoxin A; Penicillium; Raisining; Vitis vinifera

Indexed keywords

FUNGAL DNA; OCHRATOXIN; RIBOSOME DNA;

AGAR MEDIUM; ARTICLE; ASPERGILLUS; CONTROLLED STUDY; CULTIVAR; DNA SEQUENCE; FLUORESCENCE; FUNGAL MORPHOLOGY; FUNGAL STRAIN; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GRAPE; GRAPE JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IMMUNOAFFINITY CHROMATOGRAPHY; ITALY; LIQUID CULTURE; NONHUMAN; PENICILLIUM; PURIFICATION; THIN LAYER CHROMATOGRAPHY; ULTRAVIOLET RADIATION; WINE;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, THIN LAYER; CONSUMER PRODUCT SAFETY; DNA, RIBOSOMAL SPACER; FOOD CONTAMINATION; OCHRATOXINS; PENICILLIUM; PHYLOGENY; SPAIN; VITIS; WINE;

ASPERGILLUS; FUNGI; PENICILLIUM; PENICILLIUM NORDICUM; PENICILLIUM VERRUCOSUM; VITACEAE; VITIS SP.; VITIS VINIFERA;

EID: 31544458722     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.09.006     Document Type: Article

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