The mycobiota of three dry-cured meat products from Slovenia

被引：57

作者：

Sonjak, Silva ^{[1
]}

Licen, Mia ^{[1
]}

Frisvad, Jens Christian ^{[2
]}

Gunde-Cimerman, Nina ^{[1
]}

机构：

[1] Univ Ljubljana, Biotech Fac, Dept Biol, SI-1000 Ljubljana, Slovenia

[2] Tech Univ Denmark, Dept Syst Biol, DK-2800 Lyngby, Denmark

来源：

FOOD MICROBIOLOGY | 2011年 / 28卷 / 03期

关键词：

Aspergillus; Cladosporium; Dry-cured meat products; Eurotium; Mycotoxins; Penicillium; Water activity (a(w)); MOLDS; CHROMATOGRAPHY; ALIGNMENT; GROWTH; FUNGI; HAM;

D O I：

10.1016/j.fm.2010.09.007

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium species were identified. Penicillium nordicum was recovered frequently. Penicillium nalgiovense was recovered less frequently, from one product only (a salami), while a yet-to-be described species Penicillium "milanense" was isolated from 21 items. The other penicillia were rarely isolated. Of the isolated and identified species, those that can produce mycotoxins are: A. versicolor, Penicillium brevicompactum, Penicillium chrysogenum, P. nordicum, and Penicillium polonicum. Their growth on dry-cured meat products is undesirable. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：373 / 376

页数：4

共 50 条

[1] Moulds contaminants on Norwegian dry-cured meat products
Asefa, Dereje T.
Gjerde, Ragnhild O.
Sidhu, Maan S.
Langsrud, Solveig
Kure, Cathrine F.
Nesbakken, Truls
Skaar, Ida
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 128 (03) : 435 - 439
[2] Advances in the ultrasound characterization of dry-cured meat products
Corona, Edith
Garcia-Perez, Jose V.
Gomez Alvarez-Arenas, Tomas E.
Watson, Nicholas
Povey, Malcolm J. W.
Benedito, Jose
JOURNAL OF FOOD ENGINEERING, 2013, 119 (03) : 464 - 470
[3] Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes
Ramirez, Rosario
Cava, Ramon
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (05) : 1923 - 1931
[4] Technologies to shorten the drying period of dry-cured meat products
Arnau, J.
Serra, X.
Comaposada, J.
Gou, P.
Garriga, M.
MEAT SCIENCE, 2007, 77 (01) : 81 - 89
[5] Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
Peromingo, Belen
Sulyok, Michael
Lemmens, Marc
Rodriguez, Alicia
Rodriguez, Mar
FOOD CONTROL, 2019, 101 : 144 - 150
[6] A SURVEY OF NITROSAMINES IN SAUSAGES AND DRY-CURED MEAT-PRODUCTS
不详
FOOD TECHNOLOGY, 1980, 34 (07) : 45 - &
[7] Toxoplasma gondii in Spanish commercial dry-cured meat products
Gracia, M. J.
Nieto, P.
Lazaro, R.
De Blas, I.
Bayarri, S.
FOOD CONTROL, 2024, 155
[8] Proteolysis and lipolysis in flavour development of dry-cured meat products
Toldra, F
MEAT SCIENCE, 1998, 49 : S101 - S110
[9] Selection of antifungal protein-producing molds from dry-cured meat products
Acosta, Raquel
Rodriguez-Martin, Andrea
Martin, Alberto
Nunez, Felix
Asensio, Miguel A.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 135 (01) : 39 - 46
[10] Fatty acid profile of two cured meat products: dry-cured ham and cecina
Fernandez, Domingo
Ana Menendez, Rosa
Javier Sanz, Jose
del Camino Garcia-Fernandez, Maria
NUTRICION HOSPITALARIA, 2015, 32 (01) : 367 - 372

← 1 2 3 4 5 →