Please use this identifier to cite or link to this item:
Title: Characterization of Aspergillus flavus isolated from winemaking grapes
Authors: Soares, C.
Rodrigues, Paula
Kozakiewicz, Zofia
Lima, Nelson
Venâncio, Armando
Keywords: Aspergillus flavus
Issue Date: 2007
Publisher: Sociedade Portuguesa de Microbiologia e a Sociedade Portuguesa de Biotecnologia
Citation: MicroBiotec XXXIII JPG. Lisboa, 2007
Abstract: Concern about filamentous fungi in vineyards has been traditionally linked to the spoilage of grapes. However, the recent detection of ochratoxin A in wines has increased the interest in mycotoxins. Although not very common in grapes, Aspergillus flavus is occasionally isolated from grapes. A. flavus is the main producer of the well known carcinogenic mycotoxins, the aflatoxins, and the presence of this fungus and aflatoxins is of major food safety concern. The identification of A. flavus is not straightforward due mainly to similarities with its closely related species (A. parasiticus, A. nomius). Various morphological and biochemical parameters may be used for identification: Color of colonies on Czapek Medium (CZ), seriation of conidial heads, conidia ornamentation, production of aflatoxins B1, B2, G1 and G2, and production of cyclopiazonic acid.
Appears in Collections:BB - Posters em Encontros Científicos Nacionais

Files in This Item:
File Description SizeFormat 
Cong_Internac_Painel[12].pdf152,34 kBAdobe PDFView/Open

FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.