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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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Tiago Centeno EINLOFT, Patrícia Bolzan de OLIVEIRA, Flávio Fonseca VERAS, Juliane Elisa WELKE, Carlos Augusto MALLMANN, Paulo DILKIN, Rafael Gomes DIONELLO
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Fag:
Agrociencias
fungi
mycotoxins
food safety
food mycology
Biological control
Online adgang:https://www.redalyc.org/articulo.oa?id=395953593005
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