This paper presents a literature review of the occurrence of several mycotoxins in bovine
milk and dairy products, because it is the main type of milk produced and marketed …

Whenever gene expression is being examined, it is essential that a normalization process is
carried out to eliminate non-biological variations. The use of reference genes, such as …

Biocontrol using autochthonous Debaryomyces hansenii isolates is a potentially suitable
strategy for inhibiting toxigenic moulds in dry-cured meat products. The antifungal activity of …

Pu-erh tea originates from the province of Yunnan in south-western China. As this tea is
produced by so called Aspergillus post-fermentation the question arises which molds and …

The ability of the osmotolerant yeast Debaryomyces hansenii to inhibit Penicillium nordicum,
the most common ochratoxigenic mould encountered in dry-cured meat products, was …

The ecological conditions during the ripening of dry-cured ham favour the development of
moulds on its surface, being frequently the presence of Penicillium nordicum, a producer of …

Accumulation of ochratoxin A (OTA) on the surface and to a 0.5 cm depth of dry-cured
Iberian ham after initial fungal growth was investigated. For this, 20 dry-cured Iberian hams …

The environmental conditions reached during the ripening of dry-cured meat products favour
the proliferation of moulds on their surface. Some of these moulds are hazardous to …

Iberian dry-cured ham is colonised by moulds during the ripening process. The
environmental conditions occurring during the process including the salt content …

Ecological conditions during ripening of dry-cured meat products favour the growth of an
uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In …