Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum

Author:

Álvarez Micaela,Delgado Josué,Núñez Félix,Cebrián Eva,Andrade María J.

Funder

Ministerio de Economía y Competitividad

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference61 articles.

1. Role of the host-selective ACT-toxin synthesis gene ACTTS2 encoding an enoyl-reductase in pathogenicity of the tangerine pathotype of Alternaria alternata;Ajiro;Phytopathology,2009

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. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products;Andrade;International Journal of Food Microbiology,2014

5. Penicillium populations in dry-cured ham manufacturing plants;Battilani;Journal of Food Protection,2007

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