The mycobiota of three dry-cured meat products from Slovenia.

The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium species were identified. Penicillium nordicum was recovered frequently. Penicillium nalgiovense was recovered less frequently, from one product only (a salami), while a yet-to-be described species Penicillium "milanense" was isolated from 21 items. The other penicillia were rarely isolated. Of the isolated and identified species, those that can produce mycotoxins are: A. versicolor, Penicillium brevicompactum, Penicillium chrysogenum, P. nordicum, and Penicillium polonicum. Their growth on dry-cured meat products is undesirable.

Sonjak S ，Ličen M ，Frisvad JC ，Gunde-Cimerman N ... -  《-》

Moulds contaminants on Norwegian dry-cured meat products.

Asefa DT ，Gjerde RO ，Sidhu MS ，Langsrud S ，Kure CF ，Nesbakken T ，Skaar I ... -  《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》

Mycobiota in the processing areas of two different meat products.

Sørensen LM ，Jacobsen T ，Nielsen PV ，Frisvad JC ，Koch AG ... -  《INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY》

Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.

Iacumin L ，Chiesa L ，Boscolo D ，Manzano M ，Cantoni C ，Orlic S ，Comi G ... -  《-》

[Species composition of food-spoiling mycelial fungi].

Feofilova EP ，Kuznetsova LS ，Sergeeva IaE ，Galanina LA ... -  《-》