The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foods

Food Microbiology

Volumn 29, Issue 2, 2012, Pages 233-241

  Schmidt Heydt, Markus ^a   Graf, Eva ^a   Stoll, Dominic ^a   Geisen, Rolf ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Adaptation; Dry cured meat; NaCl; Ochratoxin; Penicillium nordicum; Penicillium verrucosum

Indexed keywords

OCHRATOXIN; SODIUM CHLORIDE;

ADAPTATION; ARTICLE; BIOSYNTHESIS; FOOD ANALYSIS; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; PENICILLIUM; PHYSIOLOGY;

ADAPTATION, PHYSIOLOGICAL; FOOD ANALYSIS; OCHRATOXINS; PENICILLIUM; SODIUM CHLORIDE;

FUNGI; OLEACEAE; PENICILLIUM; PENICILLIUM NORDICUM; PENICILLIUM VERRUCOSUM;

EID: 84855202903     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.08.003     Document Type: Article

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