Evaluation of the control ability of five essential oils against Aspergillus section Nigri growth and ochratoxin A accumulation in peanut meal extract agar conditioned at different water activities levels

International Journal of Food Microbiology

Volumn 159, Issue 3, 2012, Pages 198-206

  Passone, María A ^b   Girardi, Natalia S ^a   Etcheverry, Miriam ^b  

^a DEPARTAMENTO DE QUÍMICA   (Argentina)

^b Universidad Nacional de Río Cuarto Consejo Nacional de Investigaciones Científicas y Técnicas   (Argentina)

Author keywords

Essential oils; Ochratoxin A production; Peanut; Storage fungi

Indexed keywords

ESSENTIAL OIL; OCHRATOXIN; WATER;

ANISE; ANTIFUNGAL ACTIVITY; ARTICLE; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; BIOSYNTHESIS; CLINICAL EVALUATION; CLOVE; CONCENTRATION (PARAMETERS); DISSOLUTION; FUNGAL STRAIN; FUNGUS GROWTH; GROWTH INHIBITION; HYDRODISTILLATION; LIPPIA; LIPPIA TURBINATA; NONHUMAN; PEANUT; PEUMUS BOLDUS; THYME;

AGAR; ANTIFUNGAL AGENTS; ARACHIS HYPOGAEA; ASPERGILLUS; ASPERGILLUS NIGER; CLOVE OIL; GENE EXPRESSION REGULATION, FUNGAL; OCHRATOXINS; OILS, VOLATILE; PEUMUS; PIMPINELLA; THYMUS PLANT; WATER;

ARACHIS HYPOGAEA; ASPERGILLUS; ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; FUNGI; LIPPIA TURBINATA; MYRRHIS ODORATA; PEUMUS BOLDUS; PIMPINELLA ANISUM; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 84868009187     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.08.019     Document Type: Article

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