Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium

International Journal of Food Microbiology

Volumn 135, Issue 1, 2009, Pages 60-63

  Pose, G ^a   Patriarca, A ^b   Kyanko, V ^a   Pardo, A ^a   Fernandez Pinto V ^b  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Alternaria alternata; Growth; Temperature; Tomato; Water activity

Indexed keywords

ALTERNARIA ALTERNATA; ARTICLE; CONIDIUM; CONTROLLED STUDY; CULTURE MEDIUM; ECOPHYSIOLOGY; FOOD CONTROL; FUNGAL SPORE GERMINATION; FUNGAL STRAIN; FUNGUS GROWTH; GROWTH RATE; HEALTH HAZARD; INCUBATION TEMPERATURE; NONHUMAN; TEMPERATURE; TOMATO; WATER CONTENT;

ALTERNARIA; ARGENTINA; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; KINETICS; LYCOPERSICON ESCULENTUM; MYCOTOXINS; TEMPERATURE; TIME FACTORS; WATER;

ALTERNARIA ALTERNATA; FUNGI; LYCOPERSICON ESCULENTUM;

EID: 69149102092     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.07.018     Document Type: Article

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