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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Bibliografiset tiedot

Julkaisussa:	Appl Microbiol
Päätekijät:	Ciegler, A., Mintzlaff, H.-J., Weisleder, D., Leistner, L.
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	American Society for Microbiology (ASM) 1972
Aiheet:	Food Microbiology and Toxicology
Linkit:	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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