Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.
Sign Up to like & getrecommendations! Published in 2019 at "Food microbiology"
DOI: 10.1016/j.fm.2019.01.024
Abstract: Dry-cured meat products, such as dry-cured ham or dry-fermented sausages, are characterized by their particular ripening process, where a mould population grows on their surface. Some of these moulds are hazardous to the consumers because… read more here.
Keywords: meat products; cured meat; hansenii strains; dry cured ... See more keywords
Exploring Biocontrol of Unwanted Fungi by Autochthonous Debaryomyces hansenii Strains Isolated from Dry Meat Products
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Fungi"
DOI: 10.3390/jof8080873
Abstract: The exploration of alternatives to the use of chemical preservatives in food is a topic that has attracted great attention. The implementation of regulations associated with the reduction of these elements directly affects the production… read more here.
Keywords: growth; isolated dry; debaryomyces hansenii; hansenii strains ... See more keywords