Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycoto...

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Detalles Bibliográficos
Autores principales: Camardo Leggieri, Marco, Pietri, Amedeo, Battilani, Paola
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022280/
https://www.ncbi.nlm.nih.gov/pubmed/31906515
http://dx.doi.org/10.3390/microorganisms8010069

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022280/
https://www.ncbi.nlm.nih.gov/pubmed/31906515
http://dx.doi.org/10.3390/microorganisms8010069

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