Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
Author:
Funder
Ministerio de Economía, Industria y Competitividad, Gobierno de España
Junta de Extremadura y FEDER
Publisher
Springer Science and Business Media LLC
Subject
Toxicology,Microbiology,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s12550-019-00376-6.pdf
Reference62 articles.
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2. Barbosa J, Gibbs PA, Teixeira P (2010) Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal. Food Control 21:651–656. https://doi.org/10.1016/j.foodcont.2009.10.002
3. Battilani P, Pietri A, Giorni P, Formenti S, Bertuzzi T, Toscani T, Virgili R, Kozakiewicz Z (2007) Penicillium populations in dry-cured ham manufacturing plants. J Food Prot 70:975–980. https://doi.org/10.4315/0362-028X-70.4.975
4. Belgacem ZB, Abriouel H, Omar NB, Lucas R, Martínez-Canamero M, Gálvez A, Manai M (2010) Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat. Food Control 21:462–470. https://doi.org/10.1016/j.foodcont.2009.07.007
5. Belguesmia Y, Choiset Y, Rabesona H, Baudy-Floc’h M, Le Blay G, Haertlé T, Chobert JM (2013) Antifungal properties of durancins isolated from Enterococcus durans A5-11 and of its synthetic fragments. Lett Appl Microbiol 56:237–244. https://doi.org/10.1111/lam.12037
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