The mycobiota of three dry-cured meat products from Slovenia.

Abstract:

: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.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Sonjak S,Ličen M,Frisvad JC,Gunde-Cimerman N

doi

10.1016/j.fm.2010.09.007

subject

Has Abstract

pub_date

2011-05-01 00:00:00

pages

373-6

issue

3

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(10)00243-1

journal_volume

28

pub_type

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