NDLI: Wine contamination by ochratoxin A in relation to vine environment.

Please wait, while we are loading the content...

Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples.

Bioprotection of Golden Delicious apples and Iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria.

A comparison of standard cultural methods for the detection of foodborne Salmonella species including three new chromogenic plating media.

New industrial brewing yeast strains with ILV2 disruption and LSD1 expression.

Detection, isolation and enumeration of Yersinia enterocolitica from raw pork.

Pulsed-field gel electrophoresis for the discrimination of Oenococcus oeni isolates from different wine-growing regions in Germany.

Wine contamination by ochratoxin A in relation to vine environment.

Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments.

Growth rate and medium composition strongly affect folate content in Saccharomyces cerevisiae.

Microbial profiles of carcasses and minced meat from kangaroos processed in South Australia.

A survey of food-borne pathogens in free-range poultry farms.

Diversity of lactic acid bacteria in fermented brines used to make stinky tofu.

Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables.

Microbiological quality of fresh, minimally-processed fruit and vegetables, and sprouts from retail establishments.

The effect of blast chilling on occurrence of human pathogenic Yersinia enterocolitica compared to Campylobacter spp. and numbers of hygienic indicators on pig carcasses.

Marked intra-strain variation in response of Listeria monocytogenes dairy isolates to acid or salt stress and the effect of acid or salt adaptation on adherence to abiotic surfaces.

Immunomodulatory and cytotoxic effects of various Lactococcus strains on the murine macrophage cell line J774.1.

Evaluation of viral extraction methods on a broad range of Ready-To-Eat foods with conventional and real-time RT-PCR for Norovirus GII detection.

Distribution of fumonisins and aflatoxins in corn fractions during industrial cornflake processing.

Architectural adaptation and protein expression patterns of Salmonella enterica serovar Enteritidis biofilms under laminar flow conditions.

Evaluation of the prebiotic properties of wheat arabinoxylan fractions and induction of hydrolase activity in gut microflora.

Year: 2008 Volume: 122

Year: 2008 Volume: 121

Wine contamination by ochratoxin A in relation to vine environment.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Clouvel, Pascal Bonvarlet, Laurence Martinez, Audrey Lagouarde, Patrice Dieng, Ibnou Martin, Pierre
Description	Country affiliation: France Author Affiliation: Clouvel P ( CIRAD, TA 70/PS III, 34398 Montpellier cedex 5, France. pascal.clouvel@cirad.fr)
Abstract	Since 2006, a new EC regulation has imposed 2.0 microg/l as the upper limit for OTA concentration in wines (CR 1881/2006). OTA production results from a harmful combination of skin lesions and favourable conditions for A. carbonarius growth, namely the air temperature and humidity, and the berry sugar content. The aim of our research was to highlight in vivo interaction between the number of damaged berries and the conditions for fungus development in relation to OTA concentration in wine. A survey carried out on the 2005 production from 156 vineyards bordering on the French Mediterranean enabled a link to be made between information on crop management, vineyard characteristics, meteorological data and the OTA concentration in wine. With humid air conditions during the susceptible berry period of 20 days before harvest, combined with a large number of damaged berries and a temperature conducive to both fungus growth and OTA production, critical levels of OTA concentration in wine were observed. Within the range of average daily air temperatures investigated, from 17.2 to 22.8 degrees C, during the susceptible berry period, 21 degrees C appeared to be the lower limit below which fungus growth and OTA production were not sufficient to result in critical levels of OTA concentration in wine. In our experiment, an average daily air temperature under 21 degrees C corresponded to an average minimum daily air temperature under 15 degrees C, below which fungus growth stopped under in vitro conditions. The importance of the berry sugar content before harvest was also demonstrated and our results suggest that the risk of wine contamination by OTA might be predicted from the number of damaged berries and the berry sugar content, along with climate monitoring.
File Format	HTM / HTML
ISSN	01681605
Issue Number	1-2
Volume Number	123
e-ISSN	18793460
Journal	International Journal of Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2008-03-31
Publisher Place	Netherlands
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Wine Research Support, Non-u.s. Gov't Discipline Microbiology Temperature Microbiology Food Contamination Vitis Consumer Product Safety Biosynthesis Metabolism Food Microbiology Journal Article Aspergillus Growth & Development Chemistry Analysis Humidity Ochratoxins Discipline Nutritional Sciences
Content Type	Text
Resource Type	Article
Subject	Medicine Microbiology Safety, Risk, Reliability and Quality Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Ochratoxin A production by Aspergillus westerdijkiae in orange fruit and juice.

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

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

Molecular characterization of the black Aspergillus isolates responsible for ochratoxin A contamination in grapes and wine in relation to taxonomy of Aspergillus section Nigri.

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

Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts.

A cDNA-AFLP approach to study ochratoxin A production in Aspergillus carbonarius.

Biodiversity of Aspergillus section Nigri populations in Argentinian vineyards and ochratoxin A contamination.

The microbial ecology of wine grape berries.

Wine contamination by ochratoxin A in relation to vine environment.

Similar Documents

Ochratoxin A production by Aspergillus westerdijkiae in orange fruit and juice.

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

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

Molecular characterization of the black Aspergillus isolates responsible for ochratoxin A contamination in grapes and wine in relation to taxonomy of Aspergillus section Nigri.

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

Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts.

A cDNA-AFLP approach to study ochratoxin A production in Aspergillus carbonarius.

Biodiversity of Aspergillus section Nigri populations in Argentinian vineyards and ochratoxin A contamination.

The microbial ecology of wine grape berries.

Wine contamination by ochratoxin A in relation to vine environment.