Literature DB >> 4623284

Identification and aflatoxin production of molds isolated from country cured hams.

M Sutic, J C Ayres, P E Koehler.   

Abstract

Of 562 molds isolated from country cured hams, 403 isolates were of the genus Penicillium, 121 were Aspergillus, and 36 were Cladosporium, Alternaria, and other genera.

Entities:  

Mesh：

Substances：

Year:  1972        PMID： 4623284      PMCID： PMC380403          DOI： 10.1128/am.23.3.656-658.1972

Source DB:  PubMed          Journal:  Appl Microbiol        ISSN： 0003-6919


  7 in total

1.  Country cured ham as a possible source of aflatoxin.

Authors:  E Strzelecki; H S Lillard; J C Ayres
Journal:  Appl Microbiol       Date:  1969-11

Review 2.  Chemical nature and biological effects of the aflatoxins.

Authors:  G N Wogan
Journal:  Bacteriol Rev       Date:  1966-06

3.  Aflatoxin-producing potential of fungi isolated from cured and aged meats.

Authors:  L B Bullerman; J C Ayres
Journal:  Appl Microbiol       Date:  1968-12

4.  A rapid screening test for aflatoxin-synthesizing aspergilli of the flavus-oryzae group.

Authors:  P de Vogel; R van Rhee; W A Blanche Koelensmid
Journal:  J Appl Bacteriol       Date:  1965-08

5.  Toxigenic fungi isolated from cereal and legume products.

Authors:  D B Scott
Journal:  Mycopathol Mycol Appl       Date:  1965-04-14

6.  Aflatoxin production in meats. II. Aged dry salamis and aged country cured hams.

Authors:  L B Bullerman; P A Hartman; J C Ayres
Journal:  Appl Microbiol       Date:  1969-11

7.  Aflatoxin production in meats. I. Stored meats.

Authors:  L B Bullerman; P A Hartman; J C Ayres
Journal:  Appl Microbiol       Date:  1969-11
  7 in total
  9 in total

1.  Factors affecting the production of sterigmatocystin in semisynthetic media.

Authors:  N A Halls; J C Ayres
Journal:  Appl Microbiol       Date:  1975-10

2.  Evaluation of test kits for the determination of aflatoxins in meat products.

Authors:  P Mutti; G Dellapina; E Spotti
Journal:  Mycotoxin Res       Date:  1992-09       Impact factor: 3.833

3.  Potential production of sterigmatocystin on country-cured ham.

Authors:  N A Halls; J C Ayres
Journal:  Appl Microbiol       Date:  1973-10

4.  Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin wax.

Authors:  F A Draughon; C C Melton; D Maxedon
Journal:  Appl Environ Microbiol       Date:  1981-04       Impact factor: 4.792

5.  Production of aflatoxin by Aspergillus parasiticus NRRL-2999 during growth in the presence of curing salts.

Authors:  K R Meier; E H Marth
Journal:  Mycopathologia       Date:  1977-09-16       Impact factor: 2.574

6.  Toxigenic aspergilli and penicillia isolated from aged, cured meats.

Authors:  M T Wu; J C Ayres; P E Koehler
Journal:  Appl Microbiol       Date:  1974-12

7.  Production of ochratoxins A and B on country cured ham.

Authors:  F E Escher; P E Koehler; J C Ayres
Journal:  Appl Microbiol       Date:  1973-07

8.  Aspergillus flavus and aflatoxin B1 in flour production.

Authors:  M Halt
Journal:  Eur J Epidemiol       Date:  1994-10       Impact factor: 8.082

9.  Comparative studies on the detoxification of aflatoxins by sodium hypochlorite and commercial bleaches.

Authors:  C Y Yang
Journal:  Appl Microbiol       Date:  1972-12
  9 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.