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http://hdl.handle.net/10662/19875
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Campo DC | Valor | idioma |
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dc.contributor.author | Casquete Palencia, Rocío | - |
dc.contributor.author | Benito Bernáldez, María José | - |
dc.contributor.author | Córdoba Ramos, María Guía | - |
dc.contributor.author | Ruiz-Moyano Seco de Herrera, Santiago | - |
dc.contributor.author | Galván Romero, Ana Isabel | - |
dc.contributor.author | Martín González, Alberto | - |
dc.date.accessioned | 2024-02-05T09:31:12Z | - |
dc.date.available | 2024-02-05T09:31:12Z | - |
dc.date.issued | 2018 | - |
dc.identifier.issn | 0023-6438 | - |
dc.identifier.uri | http://hdl.handle.net/10662/19875 | - |
dc.description.abstract | Traditional cheeses may be contaminated by mycotoxin-producing fungi, during ripening. This study aimed to evaluate the influence of water activity (aw), pH, and temperature, on the lag phases, growth, and cyclopiazonic acid (CPA) production of three Penicillium strains (P. commune CBS311 and CBS341, and P. camemberti CBS273), in a cheese-based medium. The behaviour of the Penicillium strains was influenced by the pH, aw, and temperature conditions. P. commune CBS311 and CBS341, showed the highest (P < 0.05) specific growth rate at 25° C, 0.99 aw, at pH 5.0. In contrast, P. camemberti CBS273 displayed a maximum growth rate under four different conditions, specifically, pH 5.0 and 5.5, 0.99 aw, at 25 °C, and pH 5.0, 0.95 aw, at 20 and 25 °C. In general, low aw and temperature, or high pH, increased the latency times and had the greatest impact on the growth rate and colony diameter, although aw and temperature, were the most limiting factors. Maximum CPA production, in the cheese-based medium, occurred at pH 5.0, 0.95 aw, at 25 or 30 °C, depending on the strain. These findings may help to design control strategies during the cheesemaking process and storage, to prevent and avoid CPA contamination by toxigenic moulds | es_ES |
dc.format.extent | 7 p. | es_ES |
dc.format.mimetype | application/pdf | en_US |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.subject | Penicillium commune | es_ES |
dc.subject | Penicillium commune | es_ES |
dc.subject | Penicillium camemberti | es_ES |
dc.subject | Penicillium camemberti | es_ES |
dc.subject | Ácido ciclopeazónico | es_ES |
dc.subject | Cyclopiazonic acid (CPA) | es_ES |
dc.title | Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium | es_ES |
dc.type | article | es_ES |
dc.description.version | peerReviewed | es_ES |
europeana.type | TEXT | en_US |
dc.rights.accessRights | closedAccess | es_ES |
dc.subject.unesco | 3309.09 Productos lácteos | es_ES |
dc.subject.unesco | 3309.15 Higiene de Los Alimentos | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
europeana.dataProvider | Universidad de Extremadura. España | es |
dc.identifier.bibliographicCitation | Rocío Casquete, María José Benito, María de Guía Córdoba, Santiago Ruiz-Moyano, Ana Isabel Galván, Alberto Martín, Physicochemical factors affecting the growth and mycotoxin production of Penicillium strains in a synthetic cheese medium, LWT, Volume 89, 2018, Pages 179-185, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2017.10.053. (https://www.sciencedirect.com/science/article/pii/S002364381730806X) | es_ES |
dc.type.version | publishedVersion | es_ES |
dc.contributor.affiliation | Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.lwt.2017.10.053 | es_ES |
dc.identifier.doi | 10.1016/j.lwt.2017.10.053 | - |
dc.identifier.publicationtitle | LWT - Food Science and Technology | es_ES |
dc.identifier.publicationfirstpage | 179 | es_ES |
dc.identifier.publicationlastpage | 185 | es_ES |
dc.identifier.publicationvolume | 89 | es_ES |
Colección: | DPAAL - Artículos |
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