SUMMARY: Moulds play an important role in the ripening of salami, even if the presence of species or strains which can produce mycotoxins, like ochratoxin A, could represent a health risk for the consumers. The aim of this study was to evaluate the biodiversity of moulds isolated from traditional fermented salami produced in Pavia province (Italy) during 2011. Our data show that mycoflora on salami is composed mostly by Penicillium (95/142), in particular by Penicillium species with rough- walled conidiophores (43/95 strains). An Aspergillus strain ochratoxin A - producing was also isolated.
IDENTIFICAZIONE MORFOLOGICA E MOLECOLARE DELLA FLORA FUNGINA ISOLATA DA SALAMI TRADIZIONALI DELLA PROVINCIA DI PAVIA
GUGLIELMINETTI, MARIA LIDIA;
2012-01-01
Abstract
SUMMARY: Moulds play an important role in the ripening of salami, even if the presence of species or strains which can produce mycotoxins, like ochratoxin A, could represent a health risk for the consumers. The aim of this study was to evaluate the biodiversity of moulds isolated from traditional fermented salami produced in Pavia province (Italy) during 2011. Our data show that mycoflora on salami is composed mostly by Penicillium (95/142), in particular by Penicillium species with rough- walled conidiophores (43/95 strains). An Aspergillus strain ochratoxin A - producing was also isolated.File in questo prodotto:
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