Effect of pH on ochratoxin A production by Aspergillus niger aggregate species

Food Additives and Contaminants

Volumn 23, Issue 6, 2006, Pages 616-622

  Esteban, A ^a   Abarca, M L ^a   Bragulat, M R ^a   Cabañes, F Javier ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Aspergillus niger; Coffee; Grapes; Ochratoxin A; pH; Raisins

Indexed keywords

AGAR; OCHRATOXIN; RIBOSOME DNA; SUCROSE;

ARTICLE; ASPERGILLUS NIGER; CONTROLLED STUDY; CULTURE MEDIUM; FOOD CONTAMINATION; FUNGAL STRAIN; FUNGUS GROWTH; NONHUMAN; PH MEASUREMENT; PRIORITY JOURNAL; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SPECIES;

ASPERGILLUS NIGER; CULTURE MEDIA; DNA, FUNGAL; DNA, RIBOSOMAL SPACER; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; MYCOTOXINS; OCHRATOXINS; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; SUCROSE; YEASTS;

ASPERGILLUS NIGER; FUNGI; VITACEAE;

EID: 33646824016     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030600599124     Document Type: Article

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