Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production

Author:

Alcano María de J.,Jahn Raquel C.,Scherer Cátia D.,Wigmann Évelin F.,Moraes Vivian M.,Garcia Marcelo V.,Mallmann Carlos A.,Copetti Marina V.

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Environmental factors and weak organic acid interactions have differential effects on control of growth and ochratoxin A production by Penicillium verrucosum isolates in bread;Arroyo;International Journal of Food Microbiology,2005

2. Ochratoxins: A global perspective;Bayman;Mycopathologia,2002

3. Factors responsible for economic losses due to Fusarium mycotoxin contamination of grain, foods and feedstuffs;Charmeley,1994

4. The effect of cocoa fermentation and weak organic acids on growth and ochratoxin A production by Aspergillus species;Copetti;International Journal of Food Microbiology,2012

5. The effect of sorbic acid and esters of para-hydroxybenzoic acid on the proton motive force in Escherichia coli membrane vesicles;Eklund;Journal of General Microbiology,1985

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