Effect of water activity, temperature and incubation time on growth and ochratoxin A production by Aspergillus niger and Aspergillus carbonarius on maize kernels

International Journal of Food Microbiology

Volumn 147, Issue 1, 2011, Pages 53-57

  Alborch, L ^a   Bragulat, M R ^a   Abarca, M L ^a   Cabanes F J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Aspergillus carbonarius; Aspergillus niger; Maize kernels; Ochratoxin A; Temperature; Water activity

Indexed keywords

OCHRATOXIN; WATER;

ARTICLE; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; FOOD; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; INCUBATION TIME; INOCULATION; LIMIT OF QUANTITATION; MAIZE; NONHUMAN; SEED KERNEL; TEMPERATURE;

ASPERGILLUS; FOOD MICROBIOLOGY; OCHRATOXINS; TEMPERATURE; TIME FACTORS; WATER; ZEA MAYS;

ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; FUNGI; ZEA MAYS;

EID: 79955028927     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.03.005     Document Type: Article

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