Related references
Note: Only part of the references are listed.Microbial bioconversion of the chemical components in dark tea
Ming-zhi Zhu et al.
FOOD CHEMISTRY (2020)
The Core Role of Bacillus subtilis and Aspergillus fumigatus in Pile-Fermentation Processing of Qingzhuan Brick Tea
Qian Xu et al.
INDIAN JOURNAL OF MICROBIOLOGY (2019)
Analyses of fungal community by Illumina MiSeq platforms and characterization of Eurotium species on Liupao tea, a distinctive post fermented tea from China
Yan Mao et al.
FOOD RESEARCH INTERNATIONAL (2017)
Fungal community succession and major components change during manufacturing process of Fu brick tea
Qin Li et al.
SCIENTIFIC REPORTS (2017)
Inhibition of mycotoxin-producing fungi by Bacillus strains isolated from fish intestines
Flavio Fonseca Veras et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
Effect of indigenous fungi on ochratoxin A produced by two species of Penicillium
Koteswara R. Vankudoth et al.
ANIMAL NUTRITION (2016)
Potential of bacterial derived biopesticides in pest management
Ines Mnif et al.
CROP PROTECTION (2015)
Enhanced production of antifungal lipopeptides by Bacillus amyloliquefaciens for biocontrol of postharvest disease
D. Pretorius et al.
NEW BIOTECHNOLOGY (2015)
Inhibition of Aspergillus carbonarius and fungal contamination in table grapes using Bacillus subtilis
Chunmei Jiang et al.
FOOD CONTROL (2014)
Mycotoxins and their effects on human and animal health
Maria Edite Bezeria da Rocha et al.
FOOD CONTROL (2014)
Ochratoxigenic fungi and ochratoxin A in defective coffee beans
M. H. Taniwaki et al.
FOOD RESEARCH INTERNATIONAL (2014)
Identification and quantification of fungi and mycotoxins from Pu-erh tea
Doris Haas et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)
Toxicity of the mycotoxin ochratoxin A in the light of recent data
Frantisek Malir et al.
TOXIN REVIEWS (2013)
Producers and Important Dietary Sources of Ochratoxin A and Citrinin
Vladimir Ostry et al.
TOXINS (2013)
Biological control of peach brown rot (Monilinia spp.) by Bacillus subtilis CPA-8 is based on production of fengycin-like lipopeptides
Viviana Yanez-Mendizabal et al.
EUROPEAN JOURNAL OF PLANT PATHOLOGY (2012)
High-Yield Resveratrol Production in Engineered Escherichia coli
Chin Giaw Lim et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2011)
Isolation and identification of ochratoxin A-producing Aspergillus section Nigri strains from California raisins
J. D. Palumbo et al.
LETTERS IN APPLIED MICROBIOLOGY (2011)
Bacillus subtilis SSE4 produces subtulene A, a new lipopeptide antibiotic possessing an unusual C15 unsaturated β-amino acid
Nopporn Thasana et al.
FEBS LETTERS (2010)
FUNGAL COLONIZATION OF PU-ERH TEA IN YUNNAN
Z. J. Zhao et al.
JOURNAL OF FOOD SAFETY (2010)
Enhancement of Fermentation Process in Pu-Erh Tea by Tea-Leaf Extract
C. W. Hou et al.
JOURNAL OF FOOD SCIENCE (2010)
Solid-phase extraction and HPLC determination of Ochratoxin A in cereals products on Chilean market
Mario Vega et al.
FOOD CONTROL (2009)
Bacillus lipopeptides: versatile weapons for plant disease biocontrol
Marc Ongena et al.
TRENDS IN MICROBIOLOGY (2008)
European research on ochratoxin A in grapes and wine
P. Battilani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Ochratoxin A production and amplified fragment length polymorphism analysis of Aspergillus carbonarius, Aspergillus tubingensis, and Aspergillus niger strains isolated from grapes in Italy
G Perrone et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2006)
Taxonomy and significance of black aspergilli
ML Abarca et al.
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2004)
An easy screening method for fungi producing ochratoxin A in pure culture
MR Bragulat et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2001)