Session

Food Science and Technology

Description

Through the use of the microbiological semi-selective media (MEA-B and DYSG) for the species Aspergillus carbonarius and Penicillium verrucosum we have analyzed different varieties of the table and wine grapes in the region of Suhareka, south part of Kosovo. The purpose of this scientific work it was to determine through the microbiological analysis the main species of the fungi that produce the micotoxin known as Ochratoxin A. Analysis of the samples was done in the Department of Microbiology, University of Food and Technology, Plovdiv – Bulgaria.

Keywords:

grape, fungi, microbiology, ochratoxin A, mycotoxin

Session Chair

Mariola Kodra

Session Co-Chair

Nexhat Balaj

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-437-63-9

First Page

78

Last Page

86

Location

Durres, Albania

Start Date

28-10-2017 4:30 PM

End Date

28-10-2017 6:00 PM

DOI

10.33107/ubt-ic.2017.163

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Oct 28th, 4:30 PM Oct 28th, 6:00 PM

Microbiological analysis of the Aspergillus carbonarius and Penicilliumverrucosum in Kosovo vineyards

Durres, Albania

Through the use of the microbiological semi-selective media (MEA-B and DYSG) for the species Aspergillus carbonarius and Penicillium verrucosum we have analyzed different varieties of the table and wine grapes in the region of Suhareka, south part of Kosovo. The purpose of this scientific work it was to determine through the microbiological analysis the main species of the fungi that produce the micotoxin known as Ochratoxin A. Analysis of the samples was done in the Department of Microbiology, University of Food and Technology, Plovdiv – Bulgaria.