Influence of nitrogen and carbon sources on the production of ochratoxin A by ochratoxigenic strains of Aspergillus spp. isolated from grapes

International Journal of Food Microbiology

Volumn 122, Issue 1-2, 2008, Pages 93-99

  Medina, Ángel ^a   Mateo, Eva M ^a   Valle Algarra, Francisco M ^a   Mateo, Fernando ^b   Mateo, Rufino ^a   Jiménez, Misericordia ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

A. carbonarius; A. ochraceus; A. Tubingensis; Carbon source; Grapes; Nitrogen source; Ochratoxin A; OTA production

Indexed keywords

ARABINOSE; ARGININE; CARBON; FRUCTOSE; GLUCOSE; HISTIDINE; MAGNESIUM SULFATE; MALTOSE; NITROGEN; OCHRATOXIN; PHENYLALANINE; PROLINE; PYROPHOSPHATE; SUCROSE; TRYPTOPHAN; TYROSINE;

ANALYSIS OF VARIANCE; ARTICLE; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS OCHRACEUS; ASPERGILLUS TUBINGENSIS; CULTURE MEDIUM; FUNGUS ISOLATION; GRAPE; INCUBATION TIME; ISOLATION PROCEDURE; NONHUMAN; PLANT DISEASE; REACTION OPTIMIZATION; STATISTICAL SIGNIFICANCE; STRAIN IDENTIFICATION; TOXIN ANALYSIS;

ANALYSIS OF VARIANCE; ASPERGILLUS; CARBON; CHROMATOGRAPHY, LIQUID; COLONY COUNT, MICROBIAL; CULTURE MEDIA; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; KINETICS; NITROGEN; OCHRATOXINS; VITIS;

ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS OCHRACEUS; ASPERGILLUS TUBINGENSIS; VITACEAE;

EID: 39149100286     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.11.055     Document Type: Article

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