TY  - JOUR
AU  - Álvarez Rubio, María Micaela
AU  - Rodríguez, Alicia
AU  - Peromingo, Belén
AU  - Núñez, Félix
AU  - Rodríguez, Mar
PY  - 2020
DO  - 10.1007/s12550-019-00376-6
SN  - 0178-7888
UR  - https://hdl.handle.net/20.500.14352/97353
T2  - Mycotoxin Research
AB  - Moulds positively contribute to the development of typical characteristic flavour and aroma of dry-fermented sausages. However, some mould species, such as Penicillium nordicum and Penicillium verrucosum, may contaminate this product with ochratoxin A...
LA  - eng
M2  - 137
PB  - Springer
KW  - Antifungal effect
KW  - Dry-fermented sausages
KW  - E. faecium
KW  - Lactic acid bacteria
KW  - Ochratoxin A
TI  - Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
T2  - Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
TY  - journal article
VL  - 36
ER  -