What is the source of ochratoxin A in wine?

被引：239
作者：
Cabañes, FJ
Accensi, F
Bragulat, MR
Abarca, ML
Castellá, G
Minguez, S
Pons, A
机构：
[1] Univ Autonoma Barcelona, Fac Vet, Dept Sanitat & Anat Anim, Bellaterra 08193, Barcelona, Spain
[2] Inst Catala Vinya & Vi, INCAVI, Barcelona, Spain
[3] Lab Arbitral Agroalimentario, Minist Agr Pesca & Alimentac, Madrid, Spain
来源：
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2002年 / 79卷 / 03期
关键词：
Aspergillus carbonarius; black aspergilli; ochratoxin A; wine;
D O I：
10.1016/S0168-1605(02)00087-9
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
During a microvinification trial using natural mouldy grapes from a research experimental vineyard, ochratoxin A (OTA) contaminated white wine was obtained, Potential OTA-producing mycobiota of grape samples used in this microvinification process was assessed. Only Aspergillus carbonarius isolates were detected as producers of OTA. Our report is a strong evidence of the contribution of A. carbonarius in the OTA contamination in wine. (C) 2002 Elsevier Science B.V. All rights reserved.
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收藏
页码：213 / 215
页数：3
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