Production of ochratoxin a, citrinin, and ergosterol byPenicillium viridicatum in autoclaved and non-autoclaved wheat at low temperature
Author:
Publisher
Springer Science and Business Media LLC
Subject
Toxicology,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/BF03191970.pdf
Reference17 articles.
1. Mislivec PB, Tuite J (1970) Temperature and relative humidity requirements of species of Penicillium isolated from yellow dent corn kernels. Mycologia 62:75–88
2. Harwig J, Chen Y-K (1974) Some conditions favoring production of ochratoxin A and citrinin by Penicillium viridicatum in wheat and barley. Can J Plant Sei 54:17–22
3. Northolt MD, Van Egmond HP, Paulsch WE (1979) Ochratoxin A production by some fungal species in relation to water activity and temperature. J Food Prot 42:485–490
4. Häggblom P (1982) Production of ochratoxin A in barley by Aspergillus ochraceus and Penicillium viridicatum: Effect of fungal growth, time, temperature, and inoculum size. Appl Environm Microbiol 43:1205–1207
5. Damoglou AP, Downey GA, Shannon W (1984) The production of ochratoxin A and citrinin in barley. J Sei Food Agric 35:395 -400
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1. Mycotoxins, ergosterol, and odor volatiles in durum wheat during granary storage at 16% and 20% moisture content;Journal of Stored Products Research;2005-01
2. Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose;International Journal of Food Microbiology;2002-02
3. Mycotoxin formation in hulless barley during granary storage at 15 and 19% moisture content;Journal of Stored Products Research;1999-07
4. Varietal differences in accumulation of ochratoxin a in barley and wheat cultivars after inoculation ofPenicillium verrucosum;Acta Agriculturae Scandinavica, Section B - Soil & Plant Science;1997-12
5. Untersuchungen Zur Kühllagerung Von Weizen;Archiv für Tierernaehrung;1992-01
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