Similar articles for PMID: 32869458

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1

Biological control of mites by xerophile Eurotium species isolated from the surface of dry cured ham and dry beef cecina.

Ortiz-Lemus JF, Campoy S, Martín JF. Ortiz-Lemus JF, et al. J Appl Microbiol. 2021 Mar;130(3):665-676. doi: 10.1111/jam.14839. Epub 2020 Sep 14. J Appl Microbiol. 2021. PMID: 32869458

2

Purification and Chemical Characterization of a Potent Acaricide and a Closely Related Inactive Metabolite Produced by Eurotium rubrum C47.

Ortiz-Lemus JF, Campoy S, Cañedo LM, Liras P, Martín JF. Ortiz-Lemus JF, et al. Antibiotics (Basel). 2020 Dec 9;9(12):881. doi: 10.3390/antibiotics9120881. Antibiotics (Basel). 2020. PMID: 33316875 Free PMC article.

3

Mites and fungi in heavily infested stores in the Czech Republic.

Hubert J, Stejskal V, Munzbergová Z, Kubátová A, Vánová M, Zd'árková E. Hubert J, et al. J Econ Entomol. 2004 Dec;97(6):2144-53. doi: 10.1093/jee/97.6.2144. J Econ Entomol. 2004. PMID: 15666776

4

Monitoring the mycobiota of three plants manufacturing Culatello (a typical Italian meat product).

Scaramuzza N, Diaferia C, Berni E. Scaramuzza N, et al. Int J Food Microbiol. 2015 Jun 16;203:78-85. doi: 10.1016/j.ijfoodmicro.2015.02.034. Epub 2015 Mar 5. Int J Food Microbiol. 2015. PMID: 25791253

5

Moulds contaminants on Norwegian dry-cured meat products.

Asefa DT, Gjerde RO, Sidhu MS, Langsrud S, Kure CF, Nesbakken T, Skaar I. Asefa DT, et al. Int J Food Microbiol. 2009 Jan 15;128(3):435-9. doi: 10.1016/j.ijfoodmicro.2008.09.024. Epub 2008 Oct 11. Int J Food Microbiol. 2009. PMID: 19000642

6

Mycotoxin producing potential of some isolates of Aspergillus flavus and Eurotium groups from meat products.

el-Kady I, el-Maraghy S, Zohri AN. el-Kady I, et al. Microbiol Res. 1994 Sep;149(3):297-307. doi: 10.1016/S0944-5013(11)80073-X. Microbiol Res. 1994. PMID: 7987615

7

The mycobiota of three dry-cured meat products from Slovenia.

Sonjak S, Ličen M, Frisvad JC, Gunde-Cimerman N. Sonjak S, et al. Food Microbiol. 2011 May;28(3):373-6. doi: 10.1016/j.fm.2010.09.007. Epub 2010 Sep 17. Food Microbiol. 2011. PMID: 21356440

8

Developing food-grade coatings for dry-cured hams to protect against ham mite infestation.

Zhao Y, Abbar S, Phillips TW, Williams JB, Smith BS, Schilling MW. Zhao Y, et al. Meat Sci. 2016 Mar;113:73-9. doi: 10.1016/j.meatsci.2015.11.014. Epub 2015 Nov 19. Meat Sci. 2016. PMID: 26624793

9

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions.

Peromingo B, Rodríguez A, Delgado J, Córdoba JJ, Rodríguez M. Peromingo B, et al. Mycotoxin Res. 2019 Nov;35(4):353-361. doi: 10.1007/s12550-019-00357-9. Epub 2019 Apr 10. Mycotoxin Res. 2019. PMID: 30972701

10

Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.

Peromingo B, Andrade MJ, Delgado J, Sánchez-Montero L, Núñez F. Peromingo B, et al. Food Microbiol. 2019 Sep;82:269-276. doi: 10.1016/j.fm.2019.01.024. Epub 2019 Feb 22. Food Microbiol. 2019. PMID: 31027783

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