Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages-Reference-Cited by-同舟云学术

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Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages

Published:2015-02 Issue: Volume:100 Page:283-290
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lozano-Ojalvo Daniel,Rodríguez Alicia,Cordero Mirian,Bernáldez Victoria,Reyes-Prieto Mariana,Córdoba Juan J.

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología, Carnisenusa

Junta de Extremadura

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Characterization and control of microbial black spot spoilage in dry-cured Iberian ham;Andrade;Food Control,2012

2. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility;Asefa;International Journal of Food Microbiology,2010

3. Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba);Canel;International Journal of Food Microbiology,2013

4. Moulds isolated from Istrian dried ham at the pre-ripening and ripening level;Comi;International Journal of Food Microbiology,2004

5. Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo;Fonseca;Food Microbiology,2013

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2. Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages;Foods;2024-08-15

3. Insights into the mechanism of Penicillium inoculation on microbial succession, volatile compound evolutions and sensory development of Jinhua ham;International Journal of Food Science & Technology;2024-05-12

4. Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages;Microorganisms;2023-07-04

5. Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling;Frontiers in Microbiology;2023-06-22

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