Potential Production of Sterigmatocystin on Country-Cured Ham
نویسندگان
چکیده
منابع مشابه
Potential production of sterigmatocystin on country-cured ham.
In laboratory media, 10 of 16 isolates of Aspergillus versicolor from country-cured ham were capable of producing sterigmatocystin. Three of these isolates were tested and found to produce sterigmatocystin on country-cured ham after 14 days of incubation at 20 or 28 C.
متن کاملProduction of citrinin by Penicillium viridicatum on country-cured ham.
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.
متن کاملCountry cured ham as a possible source of aflatoxin.
Of 10 fungi isolated from a heavily molded country cured ham, 4 were identified as toxigenic strains of Aspergillus flavus.
متن کاملBiocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham
Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C. famata, C. zeylanoides and H. burtonii species, and previously selected for their ability to grow in dry-cured ham-like substrates, were screened for antagonistic activity against a toxigenic strain of P. nordicum and inhibition of ochratoxin A (OTA) biosynthesis. On averag...
متن کاملVolatile compounds and sensorial traits of "Toscano" dry-cured ham
The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...
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ژورنال
عنوان ژورنال: Applied Microbiology
سال: 1973
ISSN: 0003-6919
DOI: 10.1128/am.26.4.636-637.1973