Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains

Journal of Applied Microbiology

Volumn 97, Issue 5, 2004, Pages 1038-1044

  Bejaoul, H ^a   Mathieu, F ^a   Taillandier, P ^b   Lebrihi, A ^a,c  

^a LABORATOIRE DE GÉNIE CHIMIQUE   (France)

^b UNIVERSITÉ DE TOULOUSE   (France)

^c Laboratoire du Génie Chimique   (France)

Author keywords

Adsorption; Biodegradation; Grape juice; Ochratoxin A; Saccharomyces

Indexed keywords

BIODEGRADATION; DEGRADATION; EFFICIENCY; EXTRACTION; FRUIT JUICES; YEAST;

ACID TREATED; COMPARATIVES STUDIES; DEGRADATION PRODUCTS; EXTRACTION METHOD; GLUCOSE MEDIUM; GRAPE JUICE; HIGHER EFFICIENCY; OCHRATOXIN A; S.CEREVISIAE; SACCHAROMYCES;

ADSORPTION;

CELL EXTRACT; FOOD ADDITIVE; GLUCOSE; MYCOTOXIN; OCHRATOXIN; PEPTONE; UNCLASSIFIED DRUG; YEAST WALL ADDITIVE;

MICROBIOLOGY;

ACID TREATMENT; ACIDIFICATION; ADSORPTION; ARTICLE; CULTURE MEDIUM; DETOXIFICATION; FOOD MICROBIOTECHNOLOGY; GRAPE JUICE; HEAT TREATMENT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NATURAL GRAPE JUICE; NONHUMAN; PH; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SYNTHETIC GRAPE JUICE MEDIUM; TOXIN REMOVAL; YEAST CELL; YEAST PEPTONE GLUCOSE MEDIUM;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 6344269548     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02385.x     Document Type: Article

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