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Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese.
Every Penicillium camemberti strain freshly isolated from 20 commercial cheese brands produced cyclopiazonic acid in two culture media at 25, 13, and 4 degrees C; the toxin yield was greatly dependent on the strain and environmental parameters (medium, temperature, and incubation time). The toxigeni...
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
1979
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| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC291243/ https://ncbi.nlm.nih.gov/pubmed/526014 |
| Oznake: |
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