Effect of temperature and water activity on gene expression and aflatoxin biosynthesis in Aspergillus flavus on almond medium.

@article{Gallo2016EffectOT,
  title={Effect of temperature and water activity on gene expression and aflatoxin biosynthesis in Aspergillus flavus on almond medium.},
  author={Antonia Gallo and Michele Solfrizzo and Filomena Epifani and Giuseppe Panzarini and Giancarlo Perrone},
  journal={International journal of food microbiology},
  year={2016},
  volume={217},
  pages={
          162-9
        }
}
Almonds are among the commodities at risk of aflatoxin contamination by Aspergillus flavus. Temperature and water activity are the two key determinants in pre and post-harvest environments influencing both the rate of fungal spoilage and aflatoxin production. Varying the combination of these parameters can completely inhibit or fully activate the biosynthesis of aflatoxin, so it is fundamental to know which combinations can control or be conducive to aflatoxin contamination. Little information… CONTINUE READING
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