Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products
Author:
Funder
Fundação para a Ciência e a Tecnologia
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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2. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products;Andrade;International Journal of Food Microbiology,2014
3. Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains;Bejaoui;Journal of Applied Microbiology,2004
4. Chapter 6 - yeast cell synchronization;Day;Methods in Molecular Biology,2004
5. Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads;Farbo;International Journal of Food Microbiology,2016
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2. Meat Starter Culture Reduces Aspergillus parasiticus Production of Aflatoxins on Meat-Based and Salami Model Media;Toxins;2024-04-02
3. Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham;LWT;2024-01
4. Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system;International Journal of Food Microbiology;2023-11
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