Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR-Reference-Cited by-同舟云学术

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Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

Published:2015-01-10 Issue:6 Volume:8 Page:1582-1590
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Cordero Mirian,Córdoba Juan J.,Bernáldez Victoria,Rodríguez Mar,Rodríguez Alicia

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-014-0078-2.pdf

Reference38 articles.

1. Asefa DT, Kuré CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I (2010) Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility. Int J Food Microbiol 140:131–135. doi: 10.1016/j.ijfoodmicro.2010.04.008

2. Battilani P, Pietri VA, Giorni P, Formenti S, Bertuzzi T, Virgili R, Kozakiewicz Z (2007) Penicillium populations in dry-cured ham manufacturing plants. J Food Prot 70:975–980

3. Bellemain E, Carlsen T, Brochmann C, Coissac E, Taberlet P, Kauserud H (2010) ITS as an environmental DNA barcode for fungi: an in silico approach reveals potential PCR biases. BMC Microbiol 10:189. doi: 10.1186/1471-2180-10-189

4. Bernáldez V, Córdoba JJ, Rodríguez M, Cordero M, Polo L, Rodríguez A (2013) Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”. Food Control 32:69–76. doi: 10.1016/j.foodcont.2012.11.018

5. Bernáldez V, Rodríguez A, Martín A, Lozano D, Córdoba JJ (2014) Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds. Food Control 36:257–266. doi: 10.1016/j.foodcont.2013.08.020

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3. Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds;Food Microbiology;2016-08

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