The mycobiota of three dry-cured meat products from Slovenia

被引：57
|
作者：
Sonjak, Silva [1 ]
Licen, Mia [1 ]
Frisvad, Jens Christian [2 ]
Gunde-Cimerman, Nina [1 ]
机构：
[1] Univ Ljubljana, Biotech Fac, Dept Biol, SI-1000 Ljubljana, Slovenia
[2] Tech Univ Denmark, Dept Syst Biol, DK-2800 Lyngby, Denmark
来源：
FOOD MICROBIOLOGY | 2011年 / 28卷 / 03期
关键词：
Aspergillus; Cladosporium; Dry-cured meat products; Eurotium; Mycotoxins; Penicillium; Water activity (a(w)); MOLDS; CHROMATOGRAPHY; ALIGNMENT; GROWTH; FUNGI; HAM;
D O I：
10.1016/j.fm.2010.09.007
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium species were identified. Penicillium nordicum was recovered frequently. Penicillium nalgiovense was recovered less frequently, from one product only (a salami), while a yet-to-be described species Penicillium "milanense" was isolated from 21 items. The other penicillia were rarely isolated. Of the isolated and identified species, those that can produce mycotoxins are: A. versicolor, Penicillium brevicompactum, Penicillium chrysogenum, P. nordicum, and Penicillium polonicum. Their growth on dry-cured meat products is undesirable. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：373 / 376
页数：4
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