Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol

Food Additives and Contaminants - Part A

Volumn 25, Issue 3, 2008, Pages 265-269

  Maggi, L ^a   Mazzoleni, V ^a   Fumi, M D ^a   Salinas, M R ^b  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

2,4,6 trichloroanisole; 2,4,6 trichlorophenol; Cork taint; Fungi

Indexed keywords

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

ARTICLE; ASPERGILLUS; BIOTRANSFORMATION; BOTRYTIS CINEREA; CHEMICAL ANALYSIS; CHRYSONILIA; CONTROLLED STUDY; CORK TREE; ENVIRONMENTAL EXPOSURE; FUNGAL METABOLISM; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; GAS CHROMATOGRAPHY; NONHUMAN; OAK; PENICILLIUM; PRIORITY JOURNAL; RELIABILITY; SYNTHESIS; TRICHODERMA; BOTRYTIS; FUNGUS; GRAPE; METABOLISM; METHODOLOGY; MICROBIOLOGY; MYCOLOGY; WINE;

ASPERGILLUS; BOTRYOTINIA FUCKELIANA; CHRYSONILIA; FUNGI; PENICILLIUM; TRICHODERMA; VITACEAE;

ANISOLES; ASPERGILLUS; BOTRYTIS; CHLOROPHENOLS; FUNGI; INDUSTRIAL MICROBIOLOGY; MYCOLOGY; PENICILLIUM; QUERCUS; TRICHODERMA; VITIS; WINE;

EID: 49849093330     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030701522991     Document Type: Article

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