Production of Citrinin by Penicillium viridicatum on Country-Cured Ham
AUTOR(ES)
Wu, M. T.
RESUMO
Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=380050Documentos Relacionados
- Potential Production of Sterigmatocystin on Country-Cured Ham
- Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin wax.
- Production of Ochratoxins A and B on Country Cured Ham
- Country Cured Ham as a Possible Source of Aflatoxin
- Penicillium viridicatum, Penicillium verrucosum, and production of ochratoxin A.
