Effect of a Debaryomyces hansenii and Lactobacillus buchneri Starter Culture on Aspergillus westerdijkiae Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham

Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami

(2019) Gilson Parussolo et al.   FOOD MICROBIOLOGY

A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products

(2019) Manuela Zadravec et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Mechanisms underlying the effect of commercial starter cultures and a native yeast on ochratoxin A production in meat products

(2019) Sana Meftah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models

(2018) Belén Peromingo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

(2018) Sana Meftah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

(2018) Lourdes Sánchez-Montero et al.   FOOD RESEARCH INTERNATIONAL

Biocontrol of ochratoxigenic moulds ( Aspergillus ochraceus and Penicillium nordicum ) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production

(2017) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media

(2017) Ziva Vipotnik et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ochratoxin A: 50 Years of Research

(2016) Frantisek Malir et al.   Toxins

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

(2015) Jessica Gil-Serna et al.   FOOD MICROBIOLOGY

Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices

(2015) Alicia Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Isolation, selection and evaluation of antagonistic yeasts and lactic acid bacteria against ochratoxigenic fungusAspergillus westerdijkiaeon coffee beans

(2015) G.V. de Melo Pereira et al.   LETTERS IN APPLIED MICROBIOLOGY

Autochthonous yeasts as potential biocontrol agents in dry-cured meat products

(2014) Nicoletta Simoncini et al.   FOOD CONTROL

Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines

(2014) Luís Abrunhosa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

New Cause of Spoilage in San Daniele Dry Cured Ham

(2014) Giuseppe Comi et al.   JOURNAL OF FOOD SAFETY

Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham

(2013) Giuseppe Comi et al.   FOOD RESEARCH INTERNATIONAL

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

(2013) Maria J. Andrade et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of different methods to prevent Penicillium nordicum growth on and ochratoxin A production in country-style sausages

(2013) G. Comi et al.   World Mycotoxin Journal

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

(2012) Alicia Rodríguez et al.   MEAT SCIENCE

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

(2012) Roberta Virgili et al.   Toxins

OCHRATOXIGENIC MOLD AND OCHRATOXIN A IN FERMENTED SAUSAGES FROM DIFFERENT AREAS IN NORTHERN ITALY: OCCURRENCE, REDUCTION OR PREVENTION WITH OZONATED AIR

(2011) LUCILLA IACUMIN et al.   JOURNAL OF FOOD SAFETY

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

(2010) Paola Battilani et al.   FOOD CONTROL

Revision of ochratoxin a production capacity by the main species of Aspergillus section Circumdati. Aspergillus steynii revealed as the main risk of OTA contamination

(2010) Jéssica Gil-Serna et al.   FOOD CONTROL

Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility

(2010) Dereje T. Asefa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biocontrol of postharvest blue mold (Penicillium italicum Wehmer) on Mexican lime by marine and citrus Debaryomyces hansenii isolates

(2010) Luis Guillermo Hernández-Montiel et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Saccharomycopsis fibuligera and its applications in biotechnology

(2009) Zhenming Chi et al.   BIOTECHNOLOGY ADVANCES

Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

(2009) Chiara Dall’Asta et al.   FOOD CHEMISTRY

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production

(2009) M.J. Andrade et al.   FOOD MICROBIOLOGY

Volatile organic compounds produced by Saccharomyces cerevisiae inhibit the in vitro development of Guignardia citricarpa, the causal agent of citrus black spot

(2009) Mauricio Batista Fialho et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Comprehensive molecular system to study the presence, growth and ochratoxin A biosynthesis ofPenicillium verrucosumin wheat

(2008) M. Schmidt-Heydt et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effects of the yeast Pichia guilliermondii against Rhizopus nigricans on tomato fruit

(2008) Yan Zhao et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY