Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products-Reference-Cited by-同舟云学术

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Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products

Published:2015-07 Issue: Volume:205 Page:23-29
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Delgado Josué,Acosta Raquel,Rodríguez-Martín Andrea,Bermúdez Elena,Núñez Félix,Asensio Miguel A.

Funder

Spanish Ministry of Education and Science

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference33 articles.

1. Selection of antifungal protein-producing molds from dry-cured meat products;Acosta;Int. J. Food Microbiol.,2009

2. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products;Andrade;Int. J. Food Microbiol.,2014

3. Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins;Benito;Appl. Environ. Microbiol.,2002

4. Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds;Bernáldez;Food Control,2014

5. An automated quantitative assay for fungal growth-inhibition;Broekaert;FEMS Microbiol. Lett.,1990

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