Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in <i>Aspergillus ochraceus</i> on High- and Low-NaCl Cultures
Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of <i>Aspergillus</i> and <i>Penicillium</i> produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2021-01-01
|
| سلاسل: | Toxins |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2072-6651/13/1/51 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|