Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However,...

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Detalles Bibliográficos
Autores principales: Iacumin, Lucilla, Arnoldi, Martina, Comi, Giuseppe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589860/
https://www.ncbi.nlm.nih.gov/pubmed/33096725
http://dx.doi.org/10.3390/microorganisms8101623

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7589860/
https://www.ncbi.nlm.nih.gov/pubmed/33096725
http://dx.doi.org/10.3390/microorganisms8101623

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