Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium

Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring throughout its ripening favour surface colonisation of filamentous fungi. Normally, moulds contribute to the development of the sensory qualities of the ham; however, some...

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Detalles Bibliográficos
Autores principales: Delgado, J., da Cruz Cabral, L., Rodríguez, M., Rodríguez, A.
Formato: JOUR
Materias:
Iberian ham
NaCl
Ochratoxin A
Penicillium nordicum
Stress
mycotoxin
ochratoxin
sodium chloride
mitogen activated protein kinase
adaptation
Article
biosynthesis
dry cured ham
fungal strain
fungus growth
gene expression
growth rate
mould
nonhuman
Penicillium
pork
analysis
animal
food contamination
genetics
growth, development and aging
meat
metabolism
microbiology
physiological stress
physiology
pig
Adaptation, Physiological
Animals
Food Contamination
Meat Products
Mitogen-Activated Protein Kinases
Mycotoxins
Ochratoxins
Sodium Chloride
Stress, Physiological
Swine
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_01681605_v272_n_p22_Delgado
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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