Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami

Ludemann, Vanesa; Pose, Graciela Noemí; Pollio, M.L.; Segura, J. A.

doi:10.1016/j.ijfoodmicro.2004.03.003

Cited by 49 publications

(26 citation statements)

References 13 publications

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“…This species has never been described and is therefore considered a nomen nudum. Although the mycobiota of naturally fermented sausages depend on the production site, region and country, P. olsonii and "P. milanense" were found on fermented meat products worldwide, including Argentina (Ludemann et al, 2004), Denmark (Sørensen et al, 2008), Greece (Papagianni et al, 2007), Italy (Andersen, 1995;Iacumin et al, 2009), Slovenia (Sonjak et al, 2011) and Spain (López-Díaz et al, 2001). In addition, this species was also found on liver pate in Denmark (Sørensen et al, 2008), suggesting an association with non-fermented meat products.…”

Section: Discussionmentioning

confidence: 99%

Penicillium salamii, a new species occurring during seasoning of dry-cured meat

Perrone

Samson

Frisvad

et al. 2015

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 99%

Penicillium salamii, a new species occurring during seasoning of dry-cured meat

Perrone

Samson

Frisvad

et al. 2015

International Journal of Food Microbiology

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“…In this case, the detection of extracellular proteases was done after staining with Coomassie Blue (0.25% w/v) in methanol–acetic acid–water (5:1:4 v/v/v) for 1 h at room temperature and destining with methanol–acetic acid (Vermelho et al, 1996). Enzyme activity was detected as clear regions surrounding the colony, indicating that hydrolysis of the substrate had occurred (Ludemann et al, 2004). …”

Section: Methodsmentioning

confidence: 99%

Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives

et al. 2017

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Table olives are one of the most important fermented food in the Mediterranean countries. Apart from lactic acid bacteria and yeasts that mainly conduct the olive fermentation, molds can develop on the brine surface, and can have either deleterious or useful effects on this process. From the food safety point of view, occurring molds could also produce mycotoxins, so, it is important to monitor and control them. In this respect, identification of molds associated to two Italian and two Greek fermented black table olives cultivars, was carried out. Sixty strains were isolated and molecularly identified as Penicillium crustosum (21), P. roqueforti (29), P. paneum (1), P. expansum (6), P. polonicum (2), P. commune (1). A group of 20 selected isolates was subjected to technological (beta-glucosidase, cellulolytic, ligninolytic, pectolytic, and xylanolytic activities; proteolytic enzymes) and safety (biogenic amines and secondary metabolites, including mycotoxins) characterization. Combining both technological (presence of desired and absence of undesired enzymatic activities) and safety aspects (no or low production of biogenic amines and regulated mycotoxins), it was possible to select six strains with biotechnological interest. These are putative candidates for future studies as autochthonous co-starters with yeasts and lactic acid bacteria for black table olive production.

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“…In addition, molds growth on the surface food products exerts antioxidative effects due to their obligate requirement for oxygen consumption for respiratory purposes and physical barrier effects due to the presence of their mycelial growth, which reduces the penetration of oxygen, and light into the product (Bruna et al, 2003). Additionally, surface molds can also have a protective role against pathogenic or spoilage microorganisms by colonizing product surfaces and out-competing microbial competition (Ludemann, Pose, Pollio, & Segura, 2004).…”

Section: Moldsmentioning

confidence: 99%