Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

Food Microbiology

Volumn 46, Issue , 2015, Pages 168-175

  Gil Serna, Jessica ^a   Patiño, Belén ^a   Cortes, Laura ^b   Gonzalez Jaen, Maria Teresa ^a   Vazquez, Covadonga ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b Laboratorio Arbitral Agroalimentario   (Spain)

Author keywords

Aspergillus steynii; Aspergillus westerdijkiae; Ecophysiological factors; Ochratoxin A

Indexed keywords

CULTURE MEDIUM; OCHRATOXIN;

ANALYSIS; ASPERGILLUS; CLASSIFICATION; CLIMATE; CULTURE MEDIUM; FOOD CONTAMINATION; FOOD CONTROL; FUNGUS SPORE; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM;

ASPERGILLUS; CLIMATE; CULTURE MEDIA; FOOD CONTAMINATION; FOOD MICROBIOLOGY; OCHRATOXINS; SPORES, FUNGAL;

EID: 84906510347     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2014.07.013     Document Type: Article

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