Effect of temperature and water activity on growth and ochratoxin A production by Australian Aspergillus carbonarius and A. niger isolates on a simulated grape juice medium

International Journal of Food Microbiology

Volumn 110, Issue 3, 2006, Pages 209-216

  Leong, Su lin L ^a,b,c   Hocking, Ailsa D ^a,b   Scott, Eileen S ^b,c  

^a CSIRO   (Australia)

^b Adelaide Laboratory   (Australia)

^c UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Grapes; Ochratoxin; Wine

Indexed keywords

OCHRATOXIN; WATER;

ARTICLE; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; AUSTRALIA; CONTROLLED STUDY; FUNGAL STRAIN; FUNGUS; FUNGUS GROWTH; FUNGUS ISOLATION; GRAPE JUICE; GROWTH RATE; NONHUMAN; SIMULATION; TEMPERATURE; VINEYARD;

ASPERGILLUS; ASPERGILLUS NIGER; AUSTRALIA; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; OCHRATOXINS; TEMPERATURE; VITIS; WATER; WINE;

ASPERGILLUS CARBONARIUS; VITACEAE; VITIS SP.;

EID: 33746285110     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.04.005     Document Type: Article

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