title: Black Aspergillus species in Australian vineyards: from soil to ochratoxin a in wine.
authors.affiliation: CSIRO Food Science Australia, North Ryde.
authors.forename: Su-lin L
authors.initials: SL
authors.lastname: Leong
authors.forename: Ailsa D
authors.initials: AD
authors.lastname: Hocking
authors.forename: John I
authors.initials: JI
authors.lastname: Pitt
authors.forename: Benozir A
authors.initials: BA
authors.lastname: Kazi
authors.forename: Robert W
authors.initials: RW
authors.lastname: Emmett
authors.forename: Eileen S
authors.initials: ES
authors.lastname: Scott
mesh_terms: D001234:Aspergillus niger / Q000254:growth & development / Q000378:metabolism* / Q000502:physiology; D001315:Australia; D005506:Food Contamination; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D006801:Humans; D009793:Ochratoxins / Q000032:analysis* / Q000096:biosynthesis / Q000302:isolation & purification; D012988:Soil Microbiology; D013172:Spores, Fungal / Q000254:growth & development*; D027843:Vitis / Q000382:microbiology*; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A