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Production 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.
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
1974
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC380050/ https://ncbi.nlm.nih.gov/pubmed/4823424 |
| Tagit: |
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