Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03702-z
Abstract: Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in… read more here.
Keywords: crustosum growth; penicillium crustosum; time; sponge cakes ... See more keywords
Formation of Terrestric Acid in Penicillium crustosum Requires Redox-Assisted Decarboxylation and Stereoisomerization.
Sign Up to like & getrecommendations! Published in 2019 at "Organic letters"
DOI: 10.1021/acs.orglett.9b04002
Abstract: Crustosic acid (1) differs from terrestric acid (2) by a 5β-carboxylmethyl at the tetronate ring instead of a 5α-methyl group in Penicillium crustosum. The formation of 1 via carboxylcrustic and viridicatic acid was confirmed by… read more here.
Keywords: terrestric acid; assisted decarboxylation; decarboxylation; penicillium crustosum ... See more keywords