Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference62 articles.
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1. Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis;Meat Science;2024-10
2. Starting with screening strains to construct synthetic microbial communities (SynComs) for traditional food fermentation;Food Research International;2024-08
3. Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham;Food Bioscience;2024-08
4. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir;International Journal of Gastronomy and Food Science;2024-06
5. Exploring the Biocontrol Capability of Non-Mycotoxigenic Strains of Penicillium expansum;Toxins;2024-01-17
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