SciELO - Scientific Electronic Library Online

SciELO - Scientific Electronic Library Online

Referencias del artículo

GALVALISI, Umberto; LUPO, Sandra; PICCINI, Juan  y  BETTUCCI, Lina. Penicillium species present in Uruguayan salami. Rev. argent. microbiol. [online]. 2012, vol.44, n.1, pp. 36-42. ISSN 0325-7541.

    2. Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I. Moulds contaminants on Norwegian dry-cured meat products. Int J Food Microbiol 2009; 128: 435-9. [ Links ]

    3. Asefa DT, Kure CF, Gjerde RO, Omer MK, Langsrud S, Nesbakken T, Skaar I. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility. Int J Food Microbiol 2010; 140: 131-5. [ Links ]

    5. Benito MJ, Crdoba JJ, Alonso M, Asensio MA, Nez F. Hydrolytic activity of Penicillium chrysogenum on pork myofibrillar proteins. Int J Food Microbiol 2003; 89: 155-61. [ Links ]

    9. Carrillo-Inungaray ML, Ramrez-Zapata MR, Martnez-Castilleja JC. Efecto de solutos sobre el crecimiento de hongos deteriorativos de alimentos. Ciencia y Tecnologa Alimentaria 2006; 5: 142-6. [ Links ]

    10. Castellari C, Quadrelli AM, Laich F. Surface mycobiota on Argentinean dry fermented sausages. Int J Food Microbiol 2010; 142: 149-55. [ Links ]

    11. Castro LC, Luchese RH, Martins JFP. Efeito do uso da cepa starter de Penicillium nalgiovense na qualidade de salames. Ciencia e Tecnologia de Alimentos 2000; 20: 40-6. [ Links ]

    18. Larsen TO, Gareis M, Frisvad JC. Cell cytotoxicity and mycotoxin and secondary metabolite production by common Penicillia on cheese agar. J Agric Food Chem 2002; 50: 6148-52. [ Links ]

    19. Leistner L. Mold fermented foods: Recent developments. Food Biotechnol 1990; 4: 433-41. [ Links ]

    20. Lpez-Daz TM, Gonzlez C, Rodrguez R, Encinas JP, Otero A. Utilizacin de mohos y levaduras en la elaboracin de embutidos crnicos fermentados. Alimentaria 2001; 1: 25-32. [ Links ]

    21. Lpez-Daz TM, Gonzlez CJ, Moreno B, Otero A. Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage. Food Microbiol 2002; 19: 1-7. [ Links ]

    37. Sorensen LM, Jacobsen T, Nielsen PV, Frisvad JC, Koch, AG. Mycobiota in the processing areas of two different meat products. Int J Food Microbiol 2008; 124: 58-64. [ Links ]

    38. Sunesen LO, Stahnke LH. Mould starter cultures for dry sausages-selection, application and effects. Meat Sci 2003; 65: 935-48. [ Links ]

    39. Van den Berg MA. Functional characterisation of penicillin production strains. Fungal Biol Rev 2010; 24: 73-8. [ Links ]