Production of citrinin by Penicillium viridicatum on country-cured ham.
نویسندگان
چکیده
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.
منابع مشابه
Penicillium viridicatum, Penicillium verrucosum, and production of ochratoxin A.
The taxonomy of the important mycotoxigenic species Penicillium viridicatum and P. verrucosum was reviewed to clarify disagreements relating to the three P. viridicatum groups erected by Ciegler and coworkers (A. Ciegler, D. I. Fennell, G. A. Sansing, R. W. Detroy, and G. A. Bennett, Appl. Microbiol. 26:271-278, 1973) and the mycotoxins produced by them. Cultures derived from the types of these...
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عنوان ژورنال:
- Applied microbiology
دوره 27 2 شماره
صفحات -
تاریخ انتشار 1974