Ochratoxin A production by Aspergillus westerdijkiae in orange fruit and juice

被引：28

作者：

Marino, Andreana ^{[1
]}

Nostro, Antonia ^{[1
]}

Fiorentino, Caterina ^{[1
]}

机构：

[1] Univ Messina, Dipartimento Farmacobiol, I-98168 Messina, Italy

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2009年 / 132卷 / 2-3期

关键词：

Aspergillus westerdijkiae; Ochratoxin A; Orange (Citrus sinensis) fruit; Orange juice; Temperature; WATER ACTIVITY; A PRODUCTION; INCUBATION-TIME; FUNGAL GROWTH; TEMPERATURE; STRAINS; FOOD; ELICITORS; OCHRACEUS; BARLEY;

D O I：

10.1016/j.ijfoodmicro.2009.03.026

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To evaluate the incidence of fungi producing ochratoxin A in orange fruit and juice a survey was carried out by challenge test with ochratoxin A producing strains of Aspergillus westerdijkiae used as the model system. A. westerdijkiae grew into experimental lesions caused on orange surfaces, in orange natural medium and in orange juice and produced OTA in all environments. The higher temperature of 26 degrees C had a greater influence than temperatures of 20 degrees C and 4 degrees C on the growth of the mould, and OTA production. The environmental temperature of 20 degrees C, slows down but does not prevent toxin production. At the lowest temperature of 4 degrees C no growth was observed. (C) 2009 Elsevier B.V. All rights reserved.

引用

页码：185 / 189

页数：5

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[1] Current importance of ochratoxin A-producing Aspergillus spp. [J].