Efecto de la humedad y actividad de agua sobre la producción de ocratoxina A por hongos toxigénicos en café
Estrada Bahena, Erick Baruch
MetadataShow full item record
Coffee is the most beverage consumed in worlwide. However, coffee beans are susceptible to contamination with ochratoxigenic fungi. The water activity (aw) and tempearture influences the growth of fungi as well as the biosynthesis of ochratoxin A (OTA). The objective of this study was to evaluate the influence of aw and the effect of temperature on the growth of fungi as well as the production of OTA and determinate the critical storange conditions of the coffee cherries dry beans and green coffee beans.
- Tesis