Partitioning of ochratoxin A in mycelium and conidia of Aspergillus carbonarius and the impact on toxin contamination of grapes and wine

Journal of Applied Microbiology

Volumn 103, Issue 4, 2007, Pages 961-968

  Atoui, A ^a   Mitchell, D ^b   Mathieu, F ^a   Magan, N ^b   Lebrihi, A ^a,c  

^a LABORATOIRE DE GÉNIE CHIMIQUE   (France)

^b CRANFIELD UNIVERSITY   (United Kingdom)

^c Laboratoire du Génie Chimique   (France)

Author keywords

Aspergillus carbonarius; Conidia; Germination; Grapes; Ochratoxin A; Partitioning

Indexed keywords

ASPERGILLUS; CONTAMINATION; CULTIVATION; FRUIT JUICES; MYCELIUM; PHYSIOLOGY; WINE;

ASPERGILLUS CARBONARIUS; CONIDIAL GERMINATION; CONIDIUM; DEFINED MEDIUMS; EXCRETION PATTERN; GRAPE; GRAPE JUICE; OCHRATOXIN A; PARTITIONING; WINE PRODUCTION;

GERMINATION;

CARBOXYLIC ACID; MALIC ACID; OCHRATOXIN; TARTARIC ACID;

FRUIT; FUNGUS; GROWTH; PARTITIONING; SPORE; TOXIN; VINE;

ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; CONIDIUM; CONTAMINATION; CONTROLLED STUDY; FUNGAL SPORE GERMINATION; FUNGAL STRAIN; GRAPE JUICE; MYCELIUM; NONHUMAN; PARTITION COEFFICIENT; WINE;

ASPERGILLUS CARBONARIUS; FUNGI; VITACEAE;

EID: 34848856338     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03320.x     Document Type: Article

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