Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami

International Journal of Food Microbiology

Volumn 96, Issue 1, 2004, Pages 13-18

  Ludemann, Vanesa ^a   Pose, Graciela ^a   Pollio, María Lucía ^b   Segura, Juan ^a  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Growth characteristics; Lipolytic activity; Penicillium; Proteolytic activity

Indexed keywords

ANTIOXIDANT; FATTY ACID; FOOD DYE; LACTIC ACID; PROTECTIVE AGENT; SODIUM CHLORIDE; WATER;

ARGENTINA; ARTICLE; CONTROLLED STUDY; EVALUATION; FERMENTATION; FLAVOR; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS ISOLATION; GROWTH RATE; INTRASPECIFIC VARIATION; LIPOLYSIS; MEAT; MICROORGANISM; MOULD; MYCELIUM; NONHUMAN; PENICILLIUM; PROTECTION; PROTEIN DEGRADATION; RISK; SPECIES COMPARISON; SURFACE PROPERTY; TEMPERATURE;

ANIMALS; CONSUMER SATISFACTION; FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; MEAT PRODUCTS; MUSCLE PROTEINS; PENICILLIUM; PEPTIDE HYDROLASES; SWINE; TASTE; TEMPERATURE; TIME FACTORS;

PENICILLIUM;

EID: 4444301675     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.03.003     Document Type: Article

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