The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium.

@article{Rodrguez2014TheIO,
  title={The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium.},
  author={Alicia Rodr{\'i}guez and {\'A}ngel P{\'e}rez Medina and Juan Jos{\'e} Solarte Cordoba and N Magan},
  journal={International journal of food microbiology},
  year={2014},
  volume={178},
  pages={
          113-9
        }
}
Iberian dry-cured ham is colonised by moulds during the ripening process. The environmental conditions occurring during the process including the salt content predisposes the surface to colonisation by Penicillium species, including Penicillium nordicum which can contaminate the curing ham with ochratoxin A (OTA). The objective of this study was to examine the effect of NaCl (10% and 22%=0.94 and 0.87 water activity (aw)) on the activation of two genes involved in the biosynthetic pathway for… CONTINUE READING
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