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The effect of natural phenolic compounds (vanillic and caffeic acid) and water activity (a w ) on the growth and mycotoxin production on corn by Fusarium and Aspergillus isolates was investigated. Large differences were observed in the response of the Fusarium and Aspergillus isolates to the phenolic compounds, mostly determined by their genus. Generally for both F. verticillioides and F....
A full factorial design of five temperatures (16, 22, 25, 30 and 37°C) and seven a w values between 0.801 and 0.982 was used to investigate the growth of the two major aflatoxin producing Aspergillus isolates on corn. The colony growth rates (g, mmd −1 ) and lag phases (λ, d) were estimated by fitting a flexible primary growth model. Subsequently, secondary models relating g or λ to...
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