Survey of the mycobiota of Spanish malting barley and evaluation of the mycotoxin producing potential of species of Alternaria, Aspergillus and Fusarium

International Journal of Food Microbiology

Volumn 108, Issue 2, 2006, Pages 196-203

  Medina, Ángel ^a   Valle Algarra, Francisco M ^a   Mateo, Rufino ^a   Gimeno Adelantado, José V ^a   Mateo, Fernando ^a   Jiménez, Misericordia ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Alternaria; Aspergillus; Barley; Fusarium; Malt; Mycobiota; Mycotoxins; Toxigenic fungi

Indexed keywords

ALTERNARIOL; ALTERNARIOL METHYL ETHER; MYCOTOXIN; UNCLASSIFIED DRUG;

ALTERNARIA; ARTICLE; ASPERGILLUS; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; ASPERGILLUS OCHRACEUS; ASPERGILLUS PARASITICUS; BARLEY; BEER; CULTURE MEDIUM; EVALUATION; FUSARIUM; FUSARIUM GRAMINEARUM; FUSARIUM PROLIFERATUM; INCUBATION TIME; MALTING; NONHUMAN; PENICILLIUM; TOXIN SYNTHESIS;

ALTERNARIA; ASPERGILLUS; BEER; CONSUMER PRODUCT SAFETY; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FUSARIUM; HORDEUM; HUMANS; MYCOTOXINS; PREVALENCE; SPAIN;

ALTERNARIA; ALTERNARIA ALTERNATA; ASPERGILLUS; ASPERGILLUS FLAVUS; ASPERGILLUS NIGER; ASPERGILLUS OCHRACEUS; ASPERGILLUS PARASITICUS; FUNGI; FUSARIUM; FUSARIUM PROLIFERATUM; GIBBERELLA ZEAE; HORDEUM VULGARE SUBSP. VULGARE; PENICILLIUM;

EID: 33645878272     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.12.003     Document Type: Article

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