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.

Xehetasun bibliografikoak

Argitaratua izan da:	Appl Microbiol
Egile Nagusiak:	Wu, M. T., Ayres, J. C., Koehler, P. E.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1974
Gaiak:	Food Microbiology and Toxicology
Sarrera elektronikoa:	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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