Penicillium species present in Uruguayan salami;Especies de Penicillium presentes en salamines Uruguayos

Revista Argentina de Microbiologia

Volumn 44, Issue 1, 2012, Pages 36-42

  Galvalisi, Umberto ^a   Lupo, Sandra ^a   Piccini, Juan ^a   Bettucci, Lina ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Fermented meat products; Lipases; Mycotoxins; Proteases; Water activity

Indexed keywords

CYCLOPIAZONIC ACID; MYCOTOXIN; PATULIN; PENICILLIN G; PROTEINASE; SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE; WATER; FUNGAL PROTEIN; INDOLE DERIVATIVE; PENICILLIN DERIVATIVE; PEPTIDE HYDROLASE;

ARTICLE; ENZYME ACTIVITY; ENZYME SYNTHESIS; FOOD; FOOD INDUSTRY; FOOD PROCESSING; FUNGAL STRAIN; FUNGUS GROWTH; FUNGUS IDENTIFICATION; FUNGUS ISOLATION; GROWTH RATE; ITALIAN SALAMI; LIPOLYSIS; MEAT; NONHUMAN; PENICILLIUM; PENICILLIUM BREVICOMPACTUM; PENICILLIUM EXPANSUM; PENICILLIUM GRISEOFULVUM; PENICILLIUM MINIOLUTEUM; PENICILLIUM NALGIOVENSE; PENICILLIUM PUBERULUM; PROTEIN DEGRADATION; TEMPERATURE DEPENDENCE; CLASSIFICATION; COMPARATIVE STUDY; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; SPECIES DIFFERENCE; TEMPERATURE; URUGUAY;

FERMENTATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGAL PROTEINS; INDOLES; LIPASE; MEAT PRODUCTS; MYCOTOXINS; PATULIN; PENICILLINS; PENICILLIUM; PEPTIDE HYDROLASES; SODIUM CHLORIDE; SPECIES SPECIFICITY; TEMPERATURE; URUGUAY; WATER;

EID: 84863763969     PISSN: 03257541     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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