Effect of temperature, water activity, and pH on growth and production of ochratoxin a by Aspergillus niger and Aspergillus carbonarius from Brazilian grapes

Journal of Food Protection

Volumn 77, Issue 11, 2014, Pages 1947-1952

  Passamani, Fabiana Reinis Franca ^a   Hernandes, Thais ^b   Lopes, Noelly Alves ^a   Bastos, Sabrina Carvalho ^a   Santiago, Wilder Douglas ^a   Cardosó, Maria Das Graças ^a   Batista, Luís Roberto ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

^b FEDERAL UNIVERSITY OF MATO GROSSO   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS CARBONARIUS; ASPERGILLUS NIGER; FUNGI; VITACEAE;

OCHRATOXIN; WATER;

ANALYSIS; ASPERGILLUS; ASPERGILLUS NIGER; BEVERAGE; BRAZIL; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PH; TEMPERATURE; VITIS; WINE;

ASPERGILLUS; ASPERGILLUS NIGER; BEVERAGES; BRAZIL; FOOD CONTAMINATION; HYDROGEN-ION CONCENTRATION; OCHRATOXINS; TEMPERATURE; VITIS; WATER; WINE;

EID: 84911408123     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-495     Document Type: Article

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