Selection of antifungal protein-producing molds from dry-cured meat products

To control unwanted molds in dry-cured meats it is necessary to allow the fungal development essential for the desired characteristics of the final product. Molds producing antifungal proteins could be useful to prevent hazards due to the growth of mycotoxigenic molds. The objective has been to sele...

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Veröffentlicht in:	International journal of food microbiology 2009-09, Vol.135 (1), p.39-46
Hauptverfasser:	Acosta, Raquel, Rodríguez-Martín, Andrea, Martín, Alberto, Núñez, Félix, Asensio, Miguel A.
Format:	Artikel
Sprache:	eng
Schlagworte:	adaptation Antibiosis Antifungal Agents - metabolism antifungal properties antifungal proteins Aspergillus niger Biological and medical sciences Consumer Product Safety culture media Culture Media - chemistry cured meats Dry-cured ham Food Contamination - analysis Food Contamination - prevention & control Food industries Food Microbiology Fundamental and applied biological sciences. Psychology fungal antagonists fungal proteins Fungal Proteins - biosynthesis fungi Humans Meat and meat product industries Meat Products - microbiology Microbial Sensitivity Tests molds (fungi) Molecular Weight Mycotoxins - analysis Mycotoxins - metabolism Penicillium Penicillium - growth & development Penicillium - metabolism Penicillium chrysogenum Penicillium commune Penicillium echinulatum polymerase chain reaction population dynamics Protective culture Species Specificity Toxigenic mold toxigenic strains
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