The impact of water and temperature interactions on lag phase, growth and potential ochratoxin A production by two new species, Aspergillus aculeatinus and A. sclerotiicarbonarius, on a green coffee-based medium-Reference-Cited by-同舟云学术

The impact of water and temperature interactions on lag phase, growth and potential ochratoxin A production by two new species, Aspergillus aculeatinus and A. sclerotiicarbonarius, on a green coffee-based medium

Published:2014-10 Issue: Volume:188 Page:116-121
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Akbar Asya,Magan Naresh

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference22 articles.

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2. Growth and ochratoxin A production by Aspergillus niger group strains in coffee beans in relation to environmental factors;Astoreca;World Mycotoxin J.,2010

3. Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.);Batista;Int. J. Food Microbiol.,2003

4. Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes;Belli;Int. J. Food Microbiol.,2004

5. Survey of Vietnamese coffee beans for the presence of ochratoxigenic aspergilli;Ilic;Mycopathologia,2007

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