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Food Biotechnology Volume 4, 1990 - Issue 1: Proceedings of the International Conference on Biotechnology and Food
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Session IV microorganisms & cell cultures for food and biotechnology: Lectures

Mould‐fermented foods: Recent developments

L. Leistner Institute for Microbiology, Toxicology and Histology, Federal Centre for Meat Research, Kulmbach, 8650, Federal Republic of Germany
Pages 433-441 | Published online: 09 Dec 2009

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A.J. Chen, L.F. Huang, L.Z. Wang, D. Tang, F. Cai & W.W. Gao. (2011) Occurrence of toxigenic fungi in ochratoxin A contaminated liquorice root. Food Additives & Contaminants: Part A 28:8, pages 1091-1097.
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V. Venugopal, F. Shahidi & Tung‐Ching Lee. (1995) Value‐added products from underutilized fish species. Critical Reviews in Food Science and Nutrition 35:5, pages 431-453.
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Andrieli Stefanello, Alessandra M Gasperini & Marina V Copetti. (2022) Ecophysiology of OTA-producing fungi and its relevance in cured meat products. Current Opinion in Food Science 45, pages 100838.
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John I. Pitt & Ailsa D. HockingJohn I. Pitt & Ailsa D. Hocking. 2022. Fungi and Food Spoilage. Fungi and Food Spoilage 231 349 .
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Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode & Even Heir. (2017) Health and Safety Considerations of Fermented Sausages. Journal of Food Quality 2017, pages 1-25.
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Massimo Ferrara, Donato Magistà, Vincenzo Lippolis, Salvatore Cervellieri, Antonia Susca & Giancarlo Perrone. (2016) Effect of Penicillium nordicum contamination rates on ochratoxin A accumulation in dry-cured salami. Food Control 67, pages 235-239.
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D. Magistà, M. Ferrara, M.A. Del Nobile, D. Gammariello, A. Conte & G. Perrone. (2016) Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production. International Journal of Food Microbiology 231, pages 33-41.
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Alicia Rodríguez, Victoria Bernáldez, Mar Rodríguez, María J. Andrade, Félix Núñez & Juan J. Córdoba. (2015) Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process. LWT - Food Science and Technology 60:2, pages 923-928.
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Javad Sharifi-Rad, Seyedeh Mahsan Hoseini-Alfatemi, Majid Sharifi-Rad & William N. Setzer. (2015) Chemical Composition, Antifungal and Antibacterial Activities of Essential Oil from L allemantia Royleana (Benth. in Wall.) Benth . Journal of Food Safety 35:1, pages 19-25.
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Giancarlo Perrone, Robert A. Samson, Jens C. Frisvad, Antonia Susca, Nina Gunde-Cimerman, Filomena Epifani & Jos Houbraken. (2015) Penicillium salamii, a new species occurring during seasoning of dry-cured meat. International Journal of Food Microbiology 193, pages 91-98.
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Victoria Bernáldez, Juan J. Córdoba, Mar Rodríguez, Mirian Cordero, Luis Polo & Alicia Rodríguez. (2013) Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”. Food Control 32:1, pages 69-76.
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Romina S. Canel, Jorge R. Wagner, Sebastián A. Stenglein & Vanesa Ludemann. (2013) Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba). International Journal of Food Microbiology 164:1, pages 81-86.
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Y Hui & E EvranuzLuca Cocolin & Kalliopi Rantsiou. 2012. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition 533 548 .
Y HuiLuca Cocolin & Kalliopi Rantsiou. 2012. Handbook of Meat and Meat Processing, Second Edition. Handbook of Meat and Meat Processing, Second Edition 557 572 .
LUCILLA IACUMIN, SERENA MILESI, SILVIA PIRANI, GIUSEPPE COMI & LUCA M. CHIESA. (2011) OCHRATOXIGENIC MOLD AND OCHRATOXIN A IN FERMENTED SAUSAGES FROM DIFFERENT AREAS IN NORTHERN ITALY: OCCURRENCE, REDUCTION OR PREVENTION WITH OZONATED AIR. Journal of Food Safety 31:4, pages 538-545.
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Klaus Gori, Mette Dines Cantor, Mogens Jakobsen & Lene Jespersen. 2011. Industrial Applications. Industrial Applications 3 27 .
Jean-Denis Bailly & Philippe Guerre. 2010. Safety Analysis of Foods of Animal Origin. Safety Analysis of Foods of Animal Origin 77 123 .
Ning Li & Min-Hua Zong. (2010) Lipases from the genus Penicillium: Production, purification, characterization and applications. Journal of Molecular Catalysis B: Enzymatic 66:1-2, pages 43-54.
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Martin Adams. 2010. Fermented Foods and Beverages of the World. Fermented Foods and Beverages of the World 309 322 .
Jean-Denis Bailly & Philippe Guerre. 2009. Safety of Meat and Processed Meat. Safety of Meat and Processed Meat 83 124 .
Philippe Guerre & Jean-Denis Bailly. 2008. Handbook of Processed Meats and Poultry Analysis. Handbook of Processed Meats and Poultry Analysis 499 543 .
J. D. BAILLY, C. TABUC, A. QUÉRIN & P. GUERRE. (2005) Production and Stability of Patulin, Ochratoxin A, Citrinin, and Cyclopiazonic Acid on Dry Cured Ham. Journal of Food Protection 68:7, pages 1516-1520.
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Vanesa Ludemann, Graciela Pose, Marı́a Lucı́a Pollio & Juan Segura. (2004) Determination of growth characteristics and lipolytic and proteolytic activities of Penicillium strains isolated from Argentinean salami. International Journal of Food Microbiology 96:1, pages 13-18.
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L.O Sunesen & L.H Stahnke. (2003) Mould starter cultures for dry sausages—selection, application and effects. Meat Science 65:3, pages 935-948.
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T.M López Dı́az, C.J González, B Moreno & A Otero. (2002) Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage. Food Microbiology 19:1, pages 1-7.
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M. Jakobsen, M. D. Cantor & L. Jespersen. 2002. Industrial Applications. Industrial Applications 3 22 .
John I. Pitt. 2002. Mycotoxins and Food Safety. Mycotoxins and Food Safety 29 41 .
Teresa-Marı́a López-Dı́az, Jesús-Angel Santos, Marı́a-Luisa Garcı́a-López & Andrés Otero. (2001) Surface mycoflora of a Spanish fermented meat sausage and toxigenicity of Penicillium isolates. International Journal of Food Microbiology 68:1-2, pages 69-74.
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Wilhelm Bockelmann, Sebastian Portius, Sonja Lick & Knut Jochem Heller. (1999) Sporulation of Penicillium camemberti in Submerged Batch Culture. Systematic and Applied Microbiology 22:3, pages 479-485.
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Federico Laich, Francisco Fierro, Rosa Elena Cardoza & Juan F. Martin. (1999) Organization of the Gene Cluster for Biosynthesis of Penicillin in Penicillium nalgiovense and Antibiotic Production in Cured Dry Sausages. Applied and Environmental Microbiology 65:3, pages 1236-1240.
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N. J. Rowan, J. G. Anderson & J. E. Smith. 1997. Microbiology of Fermented Foods. Microbiology of Fermented Foods 812 837 .
Heinz Ruttloff, Jürgen Proll & Andreas LeuchtenbergerHeinz Ruttloff, Jürgen Proll & Andreas Leuchtenberger. 1997. Lebensmittel-Biotechnologie und Ernährung. Lebensmittel-Biotechnologie und Ernährung 131 286 .
S.F. Chang, T.C. Huang & A.M. Pearson. 1996. 71 161 .
Susanne J. Andersen. (1995) Taxonomy ofPenicillium nalgiovense isolates from mould-fermented sausages. Antonie van Leeuwenhoek 68:2, pages 165-171.
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Rolf Geisen. (1995) Characterization of the Species Penicillium nalgiovense by RAPD- and Protein Patterns and its Comparison with Penicillium chrysogenum. Systematic and Applied Microbiology 18:4, pages 595-601.
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L. Leistner. 1995. Fermented Meats. Fermented Meats 160 175 .
B. Jessen. 1995. Fermented Meats. Fermented Meats 130 159 .
S.J. Andersen & J.C. Frisvad. (1994) Penicillin production by Penicillium nalgiovense. Letters in Applied Microbiology 19:6, pages 486-488.
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M.J.R. Nout. (1994) Fermented foods and food safety. Food Research International 27:3, pages 291-298.
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