Effects of selected natural preservatives on the mycelial growth and ochratoxin A production of the food-related moulds Aspergillus westerdijkiae and Penicillium verrucosum

Inga Schlösser,Alexander Prange

Effects of selected natural preservatives on the mycelial growth and ochratoxin A production of the food-related moulds Aspergillus westerdijkiae and Penicillium verrucosum

2019

Inga Schlösser
Alexander Prange

ABSTRACTThe present study examines the influence of the natural preservatives carvacrol, eugenol, trans-cinnamaldehyde and the essential oil (EO) Origanum vulgare on ochratoxin A (OTA) production a...

Keywords:

Aspergillus westerdijkiae
Food science
Penicillium verrucosum
Preservative
Chemistry
Chromatography
Mycelium
Ochratoxin A
Eugenol
Origanum
Carvacrol
Essential oil

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