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Items: 1 to 20 of 135

1.

Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice.

Fiori S, Urgeghe PP, Hammami W, Razzu S, Jaoua S, Migheli Q.

Int J Food Microbiol. 2014 Oct 17;189:45-50. doi: 10.1016/j.ijfoodmicro.2014.07.020. Epub 2014 Jul 31.

2.

Environmental factors affect the activity of biocontrol agents against ochratoxigenic Aspergillus carbonarius on wine grape.

De Curtis F, de Felice DV, Ianiri G, De Cicco V, Castoria R.

Int J Food Microbiol. 2012 Sep 17;159(1):17-24. doi: 10.1016/j.ijfoodmicro.2012.07.023. Epub 2012 Jul 31.

PMID:
22921968
3.

Inhibition of A. carbonarius growth and reduction of ochratoxin A by bacteria and yeast composites of technological importance in culture media and beverages.

Kapetanakou AE, Kollias JN, Drosinos EH, Skandamis PN.

Int J Food Microbiol. 2012 Jan 16;152(3):91-9. doi: 10.1016/j.ijfoodmicro.2011.09.010. Epub 2011 Sep 17.

PMID:
22075525
4.

Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads.

Farbo MG, Urgeghe PP, Fiori S, Marceddu S, Jaoua S, Migheli Q.

Int J Food Microbiol. 2016 Jan 18;217:29-34. doi: 10.1016/j.ijfoodmicro.2015.10.012. Epub 2015 Oct 22.

PMID:
26485316
5.

Strains of Aureobasidium pullulans can lower ochratoxin A contamination in wine grapes.

de Felice DV, Solfrizzo M, De Curtis F, Lima G, Visconti A, Castoria R.

Phytopathology. 2008 Dec;98(12):1261-70. doi: 10.1094/PHYTO-98-12-1261.

6.

Isolation of epiphytic yeasts with potential for biocontrol of Aspergillus carbonarius and A. niger on grape.

Bleve G, Grieco F, Cozzi G, Logrieco A, Visconti A.

Int J Food Microbiol. 2006 Apr 25;108(2):204-9. Epub 2006 Jan 27.

PMID:
16443300
7.
8.

A Saccharomyces cerevisiae wine strain inhibits growth and decreases Ochratoxin A biosynthesis by Aspergillus carbonarius and Aspergillus ochraceus.

Cubaiu L, Abbas H, Dobson AD, Budroni M, Migheli Q.

Toxins (Basel). 2012 Dec 10;4(12):1468-81. doi: 10.3390/toxins4121468.

9.

Effect of temperature, water activity, and pH on growth and production of ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian grapes.

Passamani FR, Hernandes T, Lopes NA, Bastos SC, Santiago WD, Cardoso Md, Batista LR.

J Food Prot. 2014 Nov;77(11):1947-52. doi: 10.4315/0362-028X.JFP-13-495.

PMID:
25364929
10.

Effect of temperature and water activity on growth and ochratoxin A production boundaries of two Aspergillus carbonarius isolates on a simulated grape juice medium.

Tassou CC, Natskoulis PI, Magan N, Panagou EZ.

J Appl Microbiol. 2009 Jul;107(1):257-68. doi: 10.1111/j.1365-2672.2009.04203.x. Epub 2009 Apr 23.

11.

Ochratoxigenic Aspergillus species on grapes from Chilean vineyards and Aspergillus threshold levels on grapes.

Díaz GA, Torres R, Vega M, Latorre BA.

Int J Food Microbiol. 2009 Jul 31;133(1-2):195-9. doi: 10.1016/j.ijfoodmicro.2009.04.018. Epub 2009 Apr 24.

PMID:
19464066
13.
14.

Grape variety related trans-resveratrol induction affects Aspergillus carbonarius growth and ochratoxin A biosynthesis.

De Rossi P, Ricelli A, Reverberi M, Bello C, Fabbri AA, Fanelli C, De Rossi A, Corradini D, Nicoletti I.

Int J Food Microbiol. 2012 May 15;156(2):127-32. doi: 10.1016/j.ijfoodmicro.2012.03.013. Epub 2012 Mar 20.

PMID:
22483545
15.
16.

Australian research on ochratoxigenic fungi and ochratoxin A.

Leong SL, Hocking AD, Pitt JI, Kazi BA, Emmett RW, Scott ES.

Int J Food Microbiol. 2006 Sep 1;111 Suppl 1:S10-7. Epub 2006 May 19. Review.

PMID:
16713646
17.

Effect of carbendazim and physicochemical factors on the growth and ochratoxin A production of Aspergillus carbonarius isolated from grapes.

Medina A, Mateo R, Valle-Algarra FM, Mateo EM, Jiménez M.

Int J Food Microbiol. 2007 Nov 1;119(3):230-5. Epub 2007 Aug 7.

PMID:
17765991
18.

Conidia of black aspergilli as new biological adsorbents for ochratoxin A in grape juices and musts.

Bejaoui H, Mathieu F, Taillandier P, Lebrihi A.

J Agric Food Chem. 2005 Oct 19;53(21):8224-9.

PMID:
16218668
19.

Effect of interaction between Aspergillus carbonarius and non-ochratoxigenic grape-associated fungal isolates on growth and ochratoxin A production at different water activities and temperatures.

Kogkaki EA, Natskoulis PI, Magan N, Panagou EZ.

Food Microbiol. 2015 Apr;46:521-7. doi: 10.1016/j.fm.2014.09.014. Epub 2014 Oct 6.

PMID:
25475324
20.

Managing ochratoxin A risk in the grape-wine food chain.

Visconti A, Perrone G, Cozzi G, Solfrizzo M.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Feb;25(2):193-202. doi: 10.1080/02652030701744546.

PMID:
18286409
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