Potential Production and Detoxification of Penicillic Acid in Mold-Fermented Sausage (Salami)
About 10% of 346 Penicillium cultures isolated from mold-fermented sausage synthesized the toxic metabolite penicillic acid on liquid media. Five of these producing cultures inoculated onto sausage failed to produce this toxin in up to 70 days of ripening. Several amino acids normally occurring in m...
Sábháilte in:
| Foilsithe in: | Appl Microbiol |
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| Príomhchruthaitheoirí: | , , , |
| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
American Society for Microbiology (ASM)
1972
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| Ábhair: | |
| Rochtain ar líne: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC380556/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5057367/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.24.1.114-119.1972 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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