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...

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Pubblicato in:	Appl Microbiol
Autori principali:	Ciegler, A., Mintzlaff, H.-J., Weisleder, D., Leistner, L.
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	American Society for Microbiology (ASM) 1972
Soggetti:	Food Microbiology and Toxicology
Accesso online:	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
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