Literals
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- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
- Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
- Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system
- Discovering potential biomarkers for Ochratoxin A production by Penicillium nordicum in dry-cured meat matrices through untargeted metabolomics
- Effcacy of the combined protective cultures of penicillium chrysogenum and debaryomyces hansenii for the control of ochratoxin a hazard in dry-cured ham
- Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages
- Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
- Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
- Potential of near infrared spectroscopy as a rapid method to discriminate ota and non-ota-producing mould species in a dry-cured ham model system
- Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum
- Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition and Proteomic Changes in Lacticaseibacillus paracasei M38
- Selection and evaluation of staphylococcus xylosus as a biocontrol agent against toxigenic moulds in a dry-cured ham model system
- Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham
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