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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| Publicado en: | Appl Microbiol |
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| Autores principales: | , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
American Society for Microbiology (ASM)
1972
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| Materias: | |
| Acceso en línea: | 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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