کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4559923 | 1330480 | 2010 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Reduction of ochratoxin A during the fermentation of Italian red wine Moscato
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Reduction of ochratoxin A during the fermentation of Italian red wine Moscato Reduction of ochratoxin A during the fermentation of Italian red wine Moscato](/preview/png/4559923.png)
چکیده انگلیسی
The interaction between ochratoxin A (OTA) and 16 yeast strains of Saccharomycescerevisiae during alcoholic fermentation of the Italian wine Moscato was studied. Levels of OTA in the fermentation liquid, on the cell walls and on the internal part of the cells were determined using a high-performance liquid chromatography (HPLC) system with a fluorescence detector. Results showed that yeast cells adsorbed the mycotoxin on the external and internal part of the cells and also that OTA presence did not affect the alcoholic fermentation in any tested yeast. All the yeasts analyzed in this study showed a significant reduction in the OTA content during the fermentation process.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 21, Issue 4, April 2010, Pages 579–583
Journal: Food Control - Volume 21, Issue 4, April 2010, Pages 579–583
نویسندگان
Giuseppe Meca, Giuseppe Blaiotta, Alberto Ritieni,