Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans
Johannes Delgado‐Ospina, Junior Bernardo Molina-Hernández, Eduardo Viteritti, Francesca Maggio, Fabián Felipe Fernández Daza, Pietro Sciarra, Annalisa Serio, Chiara Rossi, Antonello Paparella, Clemencia Chaves‐López
Topics & Concepts
Penicillium citrinumOchratoxin AAspergillus nigerAspergillus flavusBiologyAspergillusFermentationFood scienceMycotoxinAspergillus oryzaeOchratoxinFermentation in food processingMicrobiologyBotanyBacteriaGeneticsLactic acidFood Chemistry and Fat AnalysisBiochemical and biochemical processesCocoa and Sweet Potato Agronomy