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Effect of Kluyveromyces thermotolerans on polyketide synthase gene expression and ochratoxin accumulation by Penicillium and Aspergillus
(Wageningen Academic Publishers, 2013-06)
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 ...
Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
(Wiley Blackwell Publishing, Inc, 2018-07)
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate ...
Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations
(Society for Applied Microbiology, 2018-07)
Previous researches have showed that Lachancea thermotolerans strains RCKT4
and RCKT5 inhibited the growth of Aspergillus. However, currently, there are
no data on their nutritional preferences, as a possible substrate ...
Levaduras aisladas de mieles como antagonistas de mohos patógenos de cultivos
(Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 2020-12)
Se buscó el aislamiento de levaduras de muestras de miel de la Provincia de Jujuy, Argentina, con el objetivo de utilizarlas in vitro como antagonistas de mohos patógenos pre- y poscosecha, de diferentes cultivos de interés, ...
Biological control as a strategy to reduce the impact of mycotoxins in peanuts, grapes and cereals in Argentina
(Taylor & Francis, 2014-11)
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 ...
Yeast biodiversity from oleic ecosystems: Study of their biotechnological properties
(Academic Press Ltd Elsevier B.V. Ltd, 2010-06-01)
The aim of this study was to know the yeast biodiversity from fresh olive (Olea europaea L.) fruits, olive paste (crush olives) and olive pomace (solid waste) from Arbequina and Cornicabra varieties. Yeasts were isolated ...