Growth and metabolites production by Penicillium brevicompactum in yoghurt

International Journal of Food Microbiology

Volumn 127, Issue 3, 2008, Pages 276-283

  Ndagijimana, M ^a   Chaves Lopez C ^b   Corsetti, A ^b   Tofalo, R ^b   Sergi, M ^b   Paparella, A ^b   Guerzoni, M E ^a   Suzzi, G ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

Mycophenolic acid; Penicillium brevicompactum; SPME; Volatile compounds; Yoghurt spoilage

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; CARBON DIOXIDE; ESTER; FRUCTOSE; KETONE; MYCOPHENOLIC ACID; SUCROSE; YOGHURT;

ARTICLE; CONTROLLED STUDY; FOOD CONTAMINATION; FOOD STORAGE; FUNGAL BIOMASS; FUNGAL METABOLISM; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; NONHUMAN; PENICILLIUM;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FRUCTOSE; HUMANS; MYCOPHENOLIC ACID; MYCOTOXINS; PENICILLIUM; SUCROSE; TEMPERATURE; TIME FACTORS; VOLATILIZATION; YOGURT;

FUNGI; PENICILLIUM BREVICOMPACTUM;

EID: 52949139034     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.07.019     Document Type: Article

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