Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham

@inproceedings{Virgili2012BiocontrolOP,
  title={Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham },
  author={Roberta Virgili and Nicoletta Simoncini and Tania Toscani and Marco Camardo Leggieri and Silvia Formenti and Paola Battilani},
  booktitle={Toxins},
  year={2012}
}
Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C. famata, C. zeylanoides and H. burtonii species, and previously selected for their ability to grow in dry-cured ham-like substrates, were screened for antagonistic activity against a toxigenic strain of P. nordicum and inhibition of ochratoxin A (OTA) biosynthesis. On average, yeast inhibitory activity was lowered by increasing fungal inoculum and enhanced by NaCl presence… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-8 of 8 extracted citations

Recent advances in cured raw ham manufacture.

Critical reviews in food science and nutrition • 2018
View 1 Excerpt

References

Publications referenced by this paper.
Showing 1-10 of 47 references

Biotypization of autochthonous yeasts of dry-cured meat products

N. Simoncini, R. Virgili, S. Quintavalla, S. Formenti, P. Battilani
Ind. Conserve • 2009
View 5 Excerpts
Highly Influenced

Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.

International journal of food microbiology • 2009
View 5 Excerpts
Highly Influenced

Potential of yeast antagonists on in vitro biodegradation of ochratoxin A

S. Patharajan, K.R.N. Reddy, +4 authors V. Karthikeyan
Food Control 2011, • 2011
View 1 Excerpt

A HACCP plan for mycotoxigenic hazards associated with dry-cured meat production processes

D. Asefa, C. F. Kure, +4 authors I. Skaar
Food Control 2010, • 2010
View 1 Excerpt

Influence of abiotic parameters on ochratoxin A production by Penicillium nordicum strain in dry-cured meat model systems

P. Battilani, S. Formenti, T. Toscani, R. Virgili
Food Control 2010, • 2010
View 3 Excerpts

Biocontrol of dairy moulds by antagonistic dairy yeast Debaryomyces hansenii in yoghurt and cheese at elevated temperatures

S. Q. Liu, M. Tsao
Food Control 2009, • 2009
View 1 Excerpt

Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

M. J. Andrade, J. J. Cordoba, B. Sánchez, E. M. Casado, M. Rodríguez
Food Chem • 2009
View 2 Excerpts

Similar Papers

Loading similar papers…