Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham
Author:
Funder
España Ministerio de Ciencia e Innovación
Junta de Extremadura Consejería de Educación y Empleo
Ministerio de Economía y Competitividad
Gobierno de Espana Ministerio de Universidades
Publisher
Elsevier BV
Subject
Food Science
Reference60 articles.
1. Antifungal activity of volatile compounds produced by Staphylococcus sciuri strain MarR44 and its potential for the biocontrol of Colletotrichum nymphaeae, causal agent strawberry anthracnose;Alijani;International Journal of Food Microbiology,2019
2. Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum;Álvarez;Food Control,2021
3. Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening;Álvarez;Food Control,2022
4. Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium;Álvarez;International Journal of Food Microbiology,2022
5. Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions;Álvarez;Fungal Biology,2021
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