Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium-Reference-Cited by-同舟云学术

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

Published:2022-10 Issue: Volume:379 Page:109858
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Álvarez Micaela,Núñez Félix,Delgado Josué,Andrade María J.,Rodrigues Paula

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference66 articles.

1. Susceptibility of Aspergillus spp. to acetic and sorbic acids based on pH and effect of sub-inhibitory doses of sorbic acid on ochratoxin A production;Alcano;Food Res. Int.,2016

2. Effects of preservative agents on quality attributes of dry-cured fermented sausages;Álvarez;Foods,2020

3. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium;Álvarez;Food Control,2020

4. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages;Álvarez;Mycotoxin Res.,2020

5. Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum;Álvarez;Food Control,2021

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5. Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham;LWT;2024-01