Effect of Bacillus spp. on Aspergillus westerdijkiae growth, sporulation and ochratoxin A production in green-coffee medium

Aspergillus westerdijkiae is one of the most important spoilage and toxigenic fungi contaminating coffee beans and may produce ochratoxin A (D TA), a mycotoxin that characterize a health risk to the coffee consumers. Biological control strategies can be used for prevention of fungal invasion and...

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Detaylı Bibliyografya
Yayımlandı:Ciência e Tecnologia de Alimentos
Asıl Yazarlar: Tiago Centeno EINLOFT, Patrícia Bolzan de OLIVEIRA, Flávio Fonseca VERAS, Juliane Elisa WELKE, Carlos Augusto MALLMANN, Paulo DILKIN, Rafael Gomes DIONELLO
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Konular:
Agrociencias
fungi
mycotoxins
food safety
food mycology
Biological control
Online Erişim:https://www.redalyc.org/articulo.oa?id=395953593005
Etiketler: Etiketle
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