Production of citrinin by Penicillium viridicatum on country-cured ham.
Appl Microbiol
; 27(2): 427-8, 1974 Feb.
Article
em En
| MEDLINE
| ID: mdl-4823424
ABSTRACT
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.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Penicilinas
/
Pigmentos Biológicos
/
Benzopiranos
/
Microbiologia de Alimentos
/
Carne
/
Micotoxinas
Idioma:
En
Revista:
Appl Microbiol
Ano de publicação:
1974
Tipo de documento:
Article