Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice

International Journal of Food Microbiology

Volumn 189, Issue , 2014, Pages 45-50

  Fiori, Stefano ^a   Urgeghe, Pietro Paolo ^a   Hammami, Walid ^b   Razzu, Salvatorico ^a   Jaoua, Samir ^b   Migheli, Quirico ^a  

^a UNIVERSITY OF SASSARI   (Italy)

^b Qatar University ^*  (Qatar)

Author keywords

Alcohol residues; Biological decontamination; Food safety; Halal food; Islamic laws; Mycotoxin contaminants

Indexed keywords

OCHRATOXIN; VOLATILE ORGANIC COMPOUND;

ADSORPTION; ARTICLE; ASPERGILLUS CARBONARIUS; AUTOCLAVE; BEVERAGE; BIOLOGICAL PEST CONTROL; CANDIDA; CANDIDA FRIEDRICHII; CANDIDA INTERMEDIA; CONTROLLED STUDY; CYBERLINDNERA JADINII; EVALUATION STUDY; FERMENTATION; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; GRAPE JUICE; IN VITRO STUDY; LACHANCEA; LACHANCEA THERMOTOLERANS; NONHUMAN; SPOROGENESIS; VEGETATIVE GROWTH; WASTE COMPONENT REMOVAL; WASTE MANAGEMENT; YEAST CELL;

ALCOHOL RESIDUES; BIOLOGICAL DECONTAMINATION; FOOD SAFETY; HALAL FOOD; ISLAMIC LAWS; MYCOTOXIN CONTAMINANTS;

ANTIBIOSIS; ASPERGILLUS; BEVERAGES; BIOLOGICAL CONTROL AGENTS; CANDIDA; FRUIT; OCHRATOXINS; SACCHAROMYCETALES; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84905714727     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.020     Document Type: Article

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