Výsledky vyhledávání - "M.L. Ponsone"

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Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices

Autor: R. Cuello, F. Guevara, María Cecilia Rojo, M.L. Ponsone, L.A. Mercado, C. Torres Palazzolo, Claudio Martínez, Mariana Combina, Magali Lucia Rosa Gonzalez

Zygosaccharomyces rouxii is the main spoilage yeast of grape juice concentrates. Detection and identification of Z. rouxii during the production of grape juice concentrate is critical to prevent spoilage in the final product. In this work, three grap

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0eb44d04f19350fc64f7d7777179024d
http://www.sciencedirect.com/science/article/pii/S074000201630404X

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Biological control as a strategy to reduce the impact of mycotoxins in peanuts, grapes and cereals in Argentina

Autor: Adriana Mabel Torres, Markus Schmidt-Heydt, Juan Manuel Palazzini, Sofia Noemi Chulze, Rolf Geisen, M.L. Ponsone, Jürgen Köhl, Germán Barros

Publikováno v: Food Additives & Contaminants. Pt. A, Chemistry, Analysis, Control, Exposure & Risk Assessment 32 (2015) 4
Food Additives & Contaminants. Pt. A, Chemistry, Analysis, Control, Exposure & Risk Assessment, 32(4), 471-479

Mycotoxins including aflatoxins, deoxynivalenol, fumonisins and ochratoxin A are among the main fungal secondary metabolites detected as natural contaminants in South America in different commodities such as peanuts (aflatoxins), cereals (deoxynivale

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c8dea85efa453604a1f444517bb6ae2
https://doi.org/10.1080/19440049.2014.984245

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Effect of Kluyveromyces thermotolerans on polyketide synthase gene expression and ochratoxin accumulation by Penicillium and Aspergillus

Autor: Markus Schmidt-Heydt, Sofia Noemi Chulze, M.L. Ponsone, Rolf Geisen, Y.G. Kuhn

Publikováno v: World Mycotoxin Journal

In a previous study, it was demonstrated that Kluyveromyces thermotolerans strains can reduce both growth and ochratoxin A (OTA) accumulation by Aspergillus section Nigri strains. There is no information about the mechanisms related to this reduction

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e130f737871bcb20e26b0c00c89564a2
https://doi.org/10.3920/wmj2012.1532

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Ochratoxin- and aflatoxin-producing fungi associated with green and roasted coffee samples consumed in Argentina

Autor: C. E. Magnoli, M. G. Fernández-Juri, Ana Maria Dalcero, Carla Lorena Barberis, M.L. Ponsone, A. L. Astoreca

Publikováno v: World Mycotoxin Journal. 1:419-427

The aims of this work were to identify the Aspergillus sections Nigri and Flavi, and to evaluate the natural occurrence of ochratoxin A (OTA) and aflatoxins in green and roasted coffee bean samples. The capacity to produce these toxins by Aspergillus

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1af60f7d631eed749584208cf79662a4
https://doi.org/10.3920/wmj2008.1023

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Effect of water activity and temperature on growth of Aspergillus carbonarius and Aspergillus tubingensis and their interactions on ochratoxin a production

Autor: M.L. Ponsone, María Laura Chiotta, Sofia Noemi Chulze, Débora María Sosa

Aspergillus section Nigri are described as the main source of ochratoxin A (OTA) contamination in grapes and wine worldwide. The grape-growing area in Argentina has a wide latitudinal extension with ecological variations that allow the classification

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce70508ef28386f3c6f0468d32a95d4d
http://www.wageningenacademic.com/doi/10.3920/WMJ2013.1692

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Ochratoxin A and Aspergillus section Nigri in peanut seeds at different months of storage in Córdoba, Argentina

Autor: Ana Maria Dalcero, Carina Elizabeth Magnoli, Carla Lorena Barberis, A. L. Astoreca, María Guillermina Fernández-Juri, M.L. Ponsone

Publikováno v: International journal of food microbiology. 119(3)

Peanut is an important food commodity in Argentina. Last year Cordoba Province accounted for approximately 96% of the total Argentinian production. Few surveys of peanuts for the natural occurrence of ochratoxins and ochratoxin-producing fungi have b

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dad6f15f79ce5795dd6eae71cf5e51c
https://pubmed.ncbi.nlm.nih.gov/17854935

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