Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits

International Journal of Food Microbiology

Volumn 115, Issue 2, 2007, Pages 140-143

  Romero, S M ^a   Patriarca, A ^a   Fernandez Pinto V ^a   Vaamonde, G ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Aspergillus carbonarius; Growth; Temperature; Water activity

Indexed keywords

OCHRATOXIN; WATER;

ARGENTINA; ARTICLE; ASPERGILLUS CARBONARIUS; CLIMBING PLANT; ENVIRONMENTAL FACTOR; FUNGAL DETECTION; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; GROWTH RATE; IN VITRO STUDY; INOCULATION; NONHUMAN; TEMPERATURE SENSITIVITY;

ARGENTINA; ASPERGILLUS; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRUIT; KINETICS; OCHRATOXINS; TEMPERATURE; VITIS; WATER;

ASPERGILLUS CARBONARIUS; FUNGI; VITACEAE;

EID: 33847711802     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.10.014     Document Type: Article

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