Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants.

@article{Alapont2014MycobiotaAT,
  title={Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants.},
  author={C Alapont and M Carmen L{\'o}pez-Mendoza and Jos{\'e} Vicente Gil and P. V. Mart{\'i}nez-culebras},
  journal={Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment},
  year={2014},
  volume={31 1},
  pages={93-104}
}
The present study reports the natural mycobiota occurring in dry-cured hams, and in particular on the incidence of mycotoxin-producing fungi. A total of 338 fungal colonies were isolated from three stages of production, these being the post-salting, ripening and aging stages in two manufacturing plants. The results show that fungi were more frequently isolated from the aging stage and that the predominant filamentous fungal genus isolated was Penicillium. Seventy-four of the 338 fungal strains… CONTINUE READING

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