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.
Guardat en:
| Publicat a: | Appl Microbiol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1974
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380050/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4823424/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.27.2.427-428.1974 |
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