Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1059865
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dc.contributor.authorFREIRE, L.pt_BR
dc.contributor.authorPASSAMANI, F. R. F.pt_BR
dc.contributor.authorTHOMAS, A. B.pt_BR
dc.contributor.authorNASSUR, R. de C. M. R.pt_BR
dc.contributor.authorSILVA, L. M.pt_BR
dc.contributor.authorPASCHOAL, F. N.pt_BR
dc.contributor.authorPEREIRA, G. E.pt_BR
dc.contributor.authorPRADO, G.pt_BR
dc.contributor.authorBATISTA, L. R.pt_BR
dc.date.accessioned2017-01-04T11:11:11Zpt_BR
dc.date.available2017-01-04T11:11:11Zpt_BR
dc.date.created2017-01-04pt_BR
dc.date.issued2016pt_BR
dc.identifier.citationInternational Journal of Food Microbiology, v. 241, p. 181-190, 2016.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1059865pt_BR
dc.descriptionThe incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the variety of grapes, the wine region, agricultural practices, weather conditions, the harvest and the winemaking process. In this sense, the objective of this study was to evaluate the diversity of Aspergillus and Penicillium fungi isolated fromwine grapes of the semi-arid tropical region of Brazil, evaluate the presence of ochratoxin A (OTA) in the experimental wine and verify if there is a correlation between occurrence of these fungi and the physicochemical characteristics of the wine grapes grown in the region. For the isolation of fungi we used the direct plating technique. The presence of OTA in the experimental wine was detected by high-performance liquid chromatography. The species found were Aspergillus niger, A. carbonarius, A. aculeatus, A. niger Aggregate, A. flavus, A. sojae, Penicillium sclerotiorum, P. citrinum, P. glabrum, P. decumbens, P. solitum and P. implicatum. All isolates of A. carbonarius were OTA producers and all P. citrinum were citrinin producers. The highest concentration of OTA was found in red wine (0.29 ?g/L). All species identified in this study, except A. flavus, showed a positive correlation with at least one physicochemical parameter assessed, highlighting the pectin content, total sugar, total acidity and phenolic compounds.pt_BR
dc.language.isoengpt_BR
dc.rightsopenAccesseng
dc.subjectFungo filamentosopt_BR
dc.subjectFungo isoladopt_BR
dc.titleInfluence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in winespt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2019-05-06T11:11:11Zpt_BR
dc.subject.thesagroUvapt_BR
dc.subject.thesagroDoenca de plantapt_BR
dc.subject.thesagroVinhopt_BR
dc.subject.thesagroFungopt_BR
riaa.ainfo.id1059865pt_BR
riaa.ainfo.lastupdate2019-05-06 -03:00:00pt_BR
dc.contributor.institutionLuísa Freire, Federal University of Lavras, Lavras, Brazil; Fabiana Reinis Franca Passamani, Federal University of Lavras, Lavras, Brazil; Ariela Betsy Thomas, Federal University of Lavras, Lavras, Brazil; Rita de Cássia Mirela Resende Nassur, Empresa Brasileira de Pesquisa Agropecuária/EMBRAPA, Semiárido, Petrolina, PE, Brazil; Lais Mesquita Silva, Federal University of Lavras, Lavras, Brazil; Fabiano Narciso Paschoal, Fundação Ezequiel Dias, Belo Horizonte, MG, Brazil; GIULIANO ELIAS PEREIRA, CNPUV; Guilherme Prado, Fundação Ezequiel Dias, Belo Horizonte, MG, Brazil; Luís Roberto Batista, Federal University of Lavras, Lavras, Brazil.pt_BR
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