Production of Citrinin by Penicillium viridicatum on Country-Cured Ham

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Production of citrinin by Penicillium viridicatum on country-cured ham.

Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.

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In laboratory media, 10 of 16 isolates of Aspergillus versicolor from country-cured ham were capable of producing sterigmatocystin. Three of these isolates were tested and found to produce sterigmatocystin on country-cured ham after 14 days of incubation at 20 or 28 C.

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Penicillium viridicatum, Penicillium verrucosum, and production of ochratoxin A.

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

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Production of xanthomegnin and viomellein by isolates of Aspergillus ochraceus, Penicillium cyclopium, and Penicillium viridicatum.

Fungal isolates from legumes were cultured on rice and examined for production of the toxic mold metabolites xanthomegnin and viomellein. Six of 14 Aspergillus ochraceus isolates produced from 0.3 to 1.3 mg of xanthomegnin per g and 0.1 to 1.0 mg of viomellein per g. One of nine isolates of Penicillium cyclopium produced 0.1 mg of xanthomegnin per g and 0.06 mg of viomellein per g. Three of nin...

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ژورنال

عنوان ژورنال: Applied Microbiology

سال: 1974

ISSN: 0003-6919

DOI: 10.1128/aem.27.2.427-428.1974