Influence of water activity and temperature on growth and mycotoxin production by isolates of Pyrenophora tritici-repentis from wheat

International Journal of Food Microbiology

Volumn 131, Issue 2-3, 2009, Pages 251-255

  Bouras, Noureddine ^a   Kim, Yong Min ^a   Strelkov, Stephen E ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Anthraquinones; Fungal growth; Mycotoxin contamination; Pyrenophora tritici repentis; Red smudge; Wheat quality

Indexed keywords

CATENARIN; EMODIN; ISLANDICIN; MYCOTOXIN; UNCLASSIFIED DRUG; WATER;

ARTICLE; COLONY FORMATION; CONTROLLED STUDY; CULTURE MEDIUM; FUNGAL DETECTION; FUNGUS; FUNGUS GROWTH; MYCELIAL GROWTH; NONHUMAN; PYRENOPHORA TRITICI REPENTIS; WATER TEMPERATURE; WHEAT;

ASCOMYCOTA; FOOD HANDLING; MYCOTOXINS; TEMPERATURE; TRITICUM; WATER;

FUNGI; PYRENOPHORA TRITICI-REPENTIS; TRITICUM AESTIVUM;

EID: 64349091521     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.02.001     Document Type: Article

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