Growth and ochratoxin A production by Aspergillus carbonarius at different pHs and grape maturation stages

Letters in Applied Microbiology

Volumn 54, Issue 5, 2012, Pages 418-424

  Lasram, S ^a   Barketi, A ^a   Mliki, A ^a   Ghorbel, A ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

Author keywords

Aspergillus carbonarius; Maturation stage; Ochratoxin A; PH

Indexed keywords

ASPERGILLUS; BIOTECHNOLOGY;

ASPERGILLUS CARBONARIUS; ENVIRONMENTAL CONDITIONS; IN-VITRO; INCUBATION TIME; MATURATION STAGE; OCHRATOXIN A; PH; PH LEVEL; SKIN THICKNESS; TOXIN PRODUCTION;

MICROBIOLOGY;

OCHRATOXIN;

BIOLOGICAL PRODUCTION; DEVELOPMENTAL STAGE; ENVIRONMENTAL CONDITIONS; FUNGUS; GROWTH; MATURATION; PH; POLLUTION EFFECT; RIPENING; TOXIN; VINE;

ACIDITY; ARTICLE; ASPERGILLUS CARBONARIUS; CONTAMINATION; CONTROLLED STUDY; FRUIT RIPENING; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS ISOLATION; GRAPE; IN VITRO STUDY; INCUBATION TIME; MATURATION; MYCELIAL GROWTH; NONHUMAN; PH; SKINFOLD THICKNESS;

ASPERGILLUS CARBONARIUS; FUNGI; VITACEAE;

EID: 84859624200     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2012.03224.x     Document Type: Article

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