Water activity and temperature effects on growth of Aspergillus niger, A. awamori and A. carbonarius isolated from different substrates in Argentina

International Journal of Food Microbiology

Volumn 119, Issue 3, 2007, Pages 314-318

  Astoreca, Andrea ^a   Magnoli, Carina ^a,c   Ramirez, María L ^a,c   Combina, Mariana ^b,c   Dalcero, Ana ^a,c  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b INSTITUTO NACIONAL DE TECNOLOGÍA AGROPECUARIA INTA   (Argentina)

^c NONE

Author keywords

Aspergillus section Nigri; Fungal growth; Temperature; Water activity

Indexed keywords

WATER;

ARGENTINA; ARTICLE; ASPERGILLUS AWAMORI; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; COFFEE; FUNGUS ISOLATION; GRAPE; GROWTH RATE; MAIZE; NONHUMAN; PEANUT; TEMPERATURE SENSITIVITY;

ARACHIS HYPOGAEA; ARGENTINA; ASPERGILLUS; ASPERGILLUS NIGER; COFFEA; COLONY COUNT, MICROBIAL; FOOD CONTAMINATION; FOOD MICROBIOLOGY; KINETICS; TEMPERATURE; VITIS; WATER;

ANIMALIA; ASPERGILLUS; ASPERGILLUS AWAMORI; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; VITACEAE; ZEA MAYS;

EID: 34248232865     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.08.027     Document Type: Article

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