Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage-Reference-Cited by-同舟云学术

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Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Published:2024-07 Issue:4 Volume:44 Page:912-933
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Lee Sujeong^ORCID,Choe Jeehwan^ORCID,Kang Minji^ORCID,Kang Minkyoung^ORCID,Kim Sooah^ORCID,Oh Sangnam^ORCID

Publisher

Korean Society for Food Science of Animal Resources

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2024.e30

Reference57 articles.

1. Penicillin production by Penicillium nalgiovense;Andersen;Lett Appl Microbiol,1994

2. Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham;Bernáldez;Food Microbiol,2017

3. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”;Bernáldez;Food Control,2013

4. Purification and biochemical characterization of an extracellular serine peptidase from Aspergillus terreus;Biaggio;Prep Biochem Biotechnol,2016

5. Food fermentations: Microorganisms with technological beneficial use;Bourdichon;Int J Food Microbiol,2012

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