Caratterizzazione di muffe isolate da salami


Moulds isolated from ripened fermented salami: biodiversity and ochratoxin A production



The presence of moulds in the surface of fermented salami is important for the ripening of the product; on the other hand the presence of species/strains with the ability to produce mycotoxins, in particular ochratoxin A (OTA), could represent a risk for the consumer’s health. The aim of this work was to evaluate the biodiversity of moulds isolated from fermented salami and to verify their ability to produce OTA.


I risultati della ricerca sono stati presentati in forma di poster al convegno “International Symposium Food Micro2008” tenutosi a Aberdeen (UK), 1-4 Settembre 2008.


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