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 Microbioljournal_title
Food microbiologyauthors
Sonjak S,Ličen M,Frisvad JC,Gunde-Cimerman Ndoi
10.1016/j.fm.2010.09.007subject
Has Abstractpub_date
2011-05-01 00:00:00pages
373-6issue
3eissn
0740-0020issn
1095-9998pii
S0740-0020(10)00243-1journal_volume
28pub_type
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