Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits

Aspergillus carbonarius is an ochratoxin A (OTA) producing fungus, predominantly responsible for the production of this mycotoxin in grapes, wine and dried vine fruits. The objective of this study was to determine the in vitro effects of water activity (aw, 0.80-0.95) and temperature (15-35 °C) on l...

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Detalles Bibliográficos
Autores principales: Romero, S.M., Patriarca, A., Fernández Pinto, V., Vaamonde, G.
Formato: JOUR
Materias:
Aspergillus carbonarius
Growth
Temperature
Water activity
ochratoxin
water
Argentina
article
aspergillus carbonarius
climbing plant
environmental factor
fungal detection
fungal strain
fungus growth
fungus isolation
growth rate
in vitro study
inoculation
nonhuman
temperature sensitivity
Aspergillus
Colony Count, Microbial
Food Contamination
Food Microbiology
Fruit
Kinetics
Ochratoxins
Vitis
Water
Fungi
Vitaceae
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v115_n2_p140_Romero
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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