Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in Aspergillus ochraceus on High- and Low-NaCl Cultures

Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of Aspergillus and Penicillium produce ochratoxin A (OTA) on these products and thus threaten food safety. In our study, proteomic an...

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Detalles Bibliográficos
Autores principales: Wang, Yan, Guan, Yue, Lin, Wei, Yan, Hao, Neng, Jing, Sun, Peilong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828334/
https://www.ncbi.nlm.nih.gov/pubmed/33450861
http://dx.doi.org/10.3390/toxins13010051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7828334/
https://www.ncbi.nlm.nih.gov/pubmed/33450861
http://dx.doi.org/10.3390/toxins13010051

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