Conidial production by Penicillium nalgiovense for use as starter cultures in dry fermented sausages by solid state fermentation

LWT

Volumn 43, Issue 2, 2010, Pages 315-318

  Ludemann, Vanesa ^a   Greco, Mariana ^a   Rodríguez, María Paz ^b   Basílico, Juan Carlos ^b   Pardo, Alejandro G ^a  

^a UNIVERSIDAD NACIONAL DE QUILMES   (Argentina)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Conidial production; Penicillium nalgiovense; Sausages; Solid state fermentation

Indexed keywords

FERMENTATION; FOOD PROCESSING; MEATS;

CONIDIAL PRODUCTION; DIFFERENT TREATMENTS; DRY-FERMENTED SAUSAGES; MAIZE KERNELS; MALT EXTRACT AGARS; PENICILLIUM NALGIOVENSE; SAUSAGE; SOLID-STATE FERMENTATION; STARTER CULTURES; WHEAT BRAN;

SUBSTRATES;

GLYCINE MAX; PENICILLIUM; PENICILLIUM NALGIOVENSE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 70350575147     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.07.011     Document Type: Article

References (20)

1. Asefa D.T., Gjerde R.O., Sidhu M.S., Langsrud S., Kure C.F., Nesbakken T., et al. Moulds contaminants on Norwegian dry-cured meat products. International Journal of Food Microbiology 128 (2009) 435-439
2. Bapat P.M., Kundu S., and Wangikar P.P. An optimized method for Aspergillus niger spore production on natural carrier substrates. Biotechnology Progress 19 (2003) 1683-1688
3. Battilani P., Pietri V.A., Giorni P., Formenti S., Bertuzzi T., Virgili R., et al. Penicillium populations in dry-cured ham manufacturing plants. Journal of Food Protection 70 (2007) 975-980
4. Berwal J.S., and Dinchev D. Study of the mycoflora during the natural commercial fermentation of raw dry sausages. Mecoe Mecni Prodykti 1 (1991) 34-37
5. Cahagnier B., Lesage L., and Molard R. Mould growth and conidation in cereal grains as affected by water activity and temperature. Letters in Applied Microbiology 17 (1993) 7-13
6. Dinchev D. Distribution of molds in meat packing plants. Meat Industrial Bulletin 14 (1981) 14-16
7. Holker U. Fermentation auf festen Substraten. Biotechnology 3-4 (2003) 32-33
8. Holker U., Hofer M., and Lenz J. Biotechnological advantages of laboratory-scale solid-state fermentation with fungi. Applied Microbiology and Biotechnology 64 (2004) 175-186
9. Iacumin L., Chiesa L., Boscolo D., Manzano M., Cantoni C., Orlic S., et al. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages. Food Microbiology 26 (2009) 65-70
10. Larroche C., and Gros J.B. Batch and continuous 2-heptanone production by Ca-alginate/eudragit RL entrapped spores of Penicillium roqueforti. Biotechnological Bioengineering 34 (1989) 30-38
11. Larsen T.O., Gareis M., and Frisvad J. Cell cytotoxicity and mycotoxin secondary metabolite production by common penicilia on cheese agar. Journal of Agricultural Food Chemistry 50 (2002) 48-6152
12. Ludemann, V., Pose, G., Moavro, A., Maliavarrena, M., Fandiño, R., Ripoll, G., et al. (2009). Toxicological assessment of Penicillium nalgiovense strains for use as starter cultures in dry fermented sausage manufacture. Journal of Food Protection, 72, 1666-1670.
13. Mitchell D.A., Doelle H.W., and Greenfield P.F. Suppression of penetrative hyphae of Rhizopus oligosporus by membrane filters in a model solid-state fermentation system. Biotechnology Techniques 3 (1989) 45-50
14. Mora, D., & Pintus, P. (2008). A method for the preparation of Penicillium spores and the use of the alter in the food field. European Patent Application (EP1873235 A1).
15. Ooijkaas L., Weber F.J., Buitelaar R.M., Tramper J., and Rizema A. Defined media and inert support: their potential as solid-state fermentation production systems. Trends in Biotechnology 18 (2000) 356-360
16. Pandey A. Recent process developments in solid-state fermentation. Process Biochemistry 27 (1992) 109-117
17. Papagianni M., and Papamichael E.M. Modeling growth, substrate consumption and product formation of Penicillium nalgiovense grown on meat simulation medium in submerged batch culture. Journal of Industrial Microbiology and Biotechnology 34 (2007) 225-231
18. Rahardjo Y.S.P., Korona D., Haemers S., Weber F.J., and Rinzema A. Limitations of membrane cultures as a model solid-state fermentation system. Letters in Applied Microbiology 39 (2004) 504-508
19. Raimbault, M., & Germon, J. C. (1976). Procede d'enrichissement en proteins de produits comestibles solides. French Patent No. 76-06-677.
20. Sunesen L.O., and Stahnke L.H. Mould starter cultures for dry sausages - selection, application and effects. Meat Science 65 (2003) 935-948