Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine

Food Microbiology

Volumn 24, Issue 3, 2007, Pages 271-280

  Prak, Sina ^a   Gunata, Ziya ^a   Guiraud, Joseph Pierre ^a   Schorr Galindo, Sabine ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

Cork stoppers; Fungi; Trichloroanisole; Trichlorophenol

Indexed keywords

2,4,6 TRICHLOROANISOLE; 2,4,6 TRICHLOROPHENOL; 2,4,6-TRICHLOROANISOLE; 2,4,6-TRICHLOROPHENOL; ANISOLE DERIVATIVE; CHLOROPHENOL;

ARTICLE; BACTERIAL COUNT; BIOTRANSFORMATION; CLASSIFICATION; FOOD CONTAMINATION; FUNGUS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; OAK; WINE;

ANISOLES; BIOTRANSFORMATION; CHLOROPHENOLS; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FUNGI; QUERCUS; WINE;

ASPERGILLUS; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; FUNGI; MUCOR; MUCOR RACEMOSUS; NEUROSPORA SITOPHILA; PAECILOMYCES SP.; PENICILLIUM; PENICILLIUM CHRYSOGENUM; PENICILLIUM GLABRUM; PENICILLIUM SP.; TRICHODERMA; TRICHODERMA VIRIDE;

EID: 33845480535     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.05.002     Document Type: Article

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