Production of citrinin by Penicillium viridicatum on country-cured ham.
- 1 February 1974
- journal article
- Vol. 27 (2) , 427-8
Abstract
Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.This publication has 5 references indexed in Scilit:
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