Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages-Reference-Cited by-同舟云学术

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Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages

Published:2015-04 Issue: Volume:46 Page:114-120
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Núñez Félix,Lara María S.,Peromingo Belén,Delgado Josué,Sánchez-Montero Lourdes,Andrade María J.

Funder

Spanish Ministry of Education and Science and FEDER

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference51 articles.

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

2. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants;Alapont;Food Addit. Contam. Part A. Chem. Anal. Control. Expo. Risk Assess.,2014

3. Antifungal activities of volatile substances generated by yeast isolated from Iranian commercial cheese;Ando;Food Control,2012

4. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage “salchichón”;Andrade;Meat Sci.,2010

5. Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production;Andrade;Food Microbiol.,2009

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2. Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham;Food Bioscience;2024-08

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4. Occurrence of ochratoxin A in Sichuan bacon from different geographical regions and characterization and biocontrol of ochratoxigenic Aspergillus westerdijkiae strain 21G2-1A;Food Research International;2024-05

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