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

[41] Analysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages
Tomovic, Vladimir
Sojic, Branislav
Tomovic, Mila
Mandic, Anamarija
Jokanovic, Marija
Skaljac, Snezana
Martinovic, Aleksandra
Dordevic, Vesna
Vujadinovic, Dragan
Tomasevic, Igor
Vasilev, Dragan
Nikolic, Ivana
Smiljanic, Milenko
FLEISCHWIRTSCHAFT, 2023, 103 (10): : 98 - 104
[42] Effect of physico-chemical characteristics of raw muscles from three Iberian x Duroc genotypes on dry-cured meat products quality
Ramirez, M. R.
Cava, R.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2007, 13 (06) : 485 - 495
[43] The Aroma of Non-Fermented and Fermented Dry-Cured Meat Products: Savory and Toasted Odors
Li, Lei
Belloch, Carmela
Flores, Monica
FOODS, 2025, 14 (05)
[44] Progress in Processing Technologies for Low-Salt Dry-Cured Meat Products and Understanding Their Principles
Wang D.
Zhang Q.
Chen Y.
Ke Z.
Ding Y.
Zhou X.
Shipin Kexue/Food Science, 2022, 43 (07): : 222 - 231
[45] The effect of using PSE meat in the manufacture of dry-cured ham
Banon, S
Gil, MD
Granados, MV
Garrido, MD
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 206 (02): : 88 - 93
[46] A comparative study of boar taint in cooked and dry-cured meat
Bañón, S
Costa, E
Gil, MD
Garrido, MD
MEAT SCIENCE, 2003, 63 (03) : 381 - 388
[47] Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder
Reina, Raquel
Sanchez del Pulgar, Jose
Tovar, Jorge
Lopez-Buesa, Pascual
Garcia, Carmen
JOURNAL OF FOOD SCIENCE, 2013, 78 (08) : S1282 - S1289
[48] Salmonella enterica: A hidden risk for dry-cured meat consumption?
Mutz, Yhan da Silva
Alves Rosario, Denes Kaic
Flosi Paschoalin, Vania Margaret
Conte-Junior, Carlos Adam
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2020, 60 (06) : 976 - 990
[49] The effect of using PSE meat in the manufacture of dry-cured ham
S. Bañón
María-Dolores Gil
María-Victoria Granados
María-Dolores Garrido
Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1998, 206 : 88 - 93
[50] Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants
Alapont, C.
Lopez-Mendoza, M. C.
Gil, J. V.
Martinez-Culebras, P. V.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2014, 31 (01): : 93 - 104

← 1 2 3 4 5 →