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 ( a w, 0.80–0.95) and temperature (15–35 °C) on...

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Veröffentlicht in:	International journal of food microbiology 2007-04, Vol.115 (2), p.140-143
Hauptverfasser:	Romero, S.M., Patriarca, A., Fernández Pinto, V., Vaamonde, G.
Format:	Artikel
Sprache:	eng
Schlagworte:	Argentina Aspergillus - growth & development Aspergillus - metabolism Aspergillus carbonarius Biological and medical sciences Colony Count, Microbial dried fruit food contamination Food Contamination - analysis Food industries Food Microbiology food pathogens Fruit - microbiology fruits (food) Fundamental and applied biological sciences. Psychology Growth isolation Kinetics microbial growth ochratoxin A Ochratoxins - biosynthesis table grapes Temperature toxigenic strains vines Vitaceae Vitis - microbiology Water - metabolism Water activity water content wine grapes wines
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