Production of Citrinin by Penicillium viridicatum on Country-Cured Ham
Open Access
- 1 January 1974
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 27 (2) , 427-428
- https://doi.org/10.1128/aem.27.2.427-428.1974
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.Keywords
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