A study on the physicochemical parameters for P enicillium expansum growth and patulin production: effect of temperature, pH, and water activity-Reference-Cited by-同舟云学术

A study on the physicochemical parameters for P enicillium expansum growth and patulin production: effect of temperature, pH, and water activity

Published:2015-12-16 Issue:4 Volume:4 Page:611-622
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Tannous Joanna¹²³,Atoui Ali⁴⁵,El Khoury André¹,Francis Ziad¹,Oswald Isabelle P.²³,Puel Olivier²³,Lteif Roger¹

Affiliation:

1. Unité de Technologie et Valorisation Alimentaire Centre d'Analyses et de Recherche Université Saint‐Joseph Campus des Sciences et Technologies Mar Roukos, Mkallès, P.O Box 11‐ 514, Riad El Solh 1107 2050 Beirut Lebanon

2. Research Centre in Food Toxicology INRA UMR 1331 Toxalim 180 Chemin de Tournefeuille F‐31027 Toulouse Cedex France

3. Université de Toulouse III ENVT INP UMR 1331 Toxalim F‐31076 Toulouse France

4. Laboratory of Microorganisms and Food Irradiation Lebanese Atomic Energy Commission‐CNRS P.O. Box 11‐8281, Riad El Solh 1107 2260 Beirut Lebanon

5. Department of Biology Faculty of Sciences Laboratory of Microbiology Lebanese University Hadath Campus Beirut Lebanon

Funder

National Council for Scientific Research

Saint Joseph University

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.324

Reference54 articles.

1. Penicillium expansum: Consistent Production of Patulin, Chaetoglobosins, and Other Secondary Metabolites in Culture and Their Natural Occurrence in Fruit Products

2. Modeling the effect of temperature on the growth rate and lag phase of Penicillium expansum in apples

3. Influence of storage conditions of apples on growth and patulin production by Penicillium expansum

4. Accumulation of the Mycotoxin Patulin in the Presence of Gluconic Acid Contributes to Pathogenicity of Penicillium expansum

5. A dynamic approach to predicting bacterial growth in food

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