Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

International Journal of Food Microbiology

Volumn 188, Issue , 2014, Pages 45-52

  Abrunhosa, Luís ^a   Inês, António ^b   Rodrigues, Ana I ^a   Guimarães, Ana ^a   Pereira, Vânia L ^b   Parpot, Pier ^a   Mendes Faia, Arlete ^b   Venâncio, Armando ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

Author keywords

Biodegradation; Detoxification; Ochratoxin A; Pediococcus parvulus

Indexed keywords

AMIDE; MYCOTOXIN; OCHRATOXIN; PEPTIDASE;

ADSORPTION; ARTICLE; BACTERIAL CELL WALL; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM ISOLATION; CONTROLLED STUDY; DEGRADATION KINETICS; DOURO WINE; FERMENTATION; GRAPE MUST; HYDROLYSIS; INCUBATION TEMPERATURE; LACTIC ACID BACTERIUM; LIQUID CHROMATOGRAPHY; MICROBIAL DEGRADATION; NEIGHBOR JOINING METHOD; NONHUMAN; PEDIOCOCCUS; PEDIOCOCCUS PARVULUS; PHENOTYPE; TANDEM MASS SPECTROMETRY; WINE;

BIODEGRADATION; DETOXIFICATION; OCHRATOXIN A; PEDIOCOCCUS PARVULUS;

MOLECULAR SEQUENCE DATA; OCHRATOXINS; PEDIOCOCCUS; PHYLOGENY; TANDEM MASS SPECTROMETRY; TIME; VITIS; WINE;

EID: 84905269227     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.019     Document Type: Article

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