Effect of a <i>Debaryomyces hansenii</i> and <i>Lactobacillus buchneri</i> Starter Culture on <i>Aspergillus westerdijkiae</i> Ochratoxin A Production and Growth during the Manufacture of Short Seasoned Dry-Cured Ham
Recently, specific dry-cured hams have started to be produced in San Daniele and Parma areas. The ingredients are similar to protected denomination of origin (PDO) produced in San Daniele or Parma areas, and include pork leg, coming from pigs bred in the Italian peninsula, salt and spices. However,...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-10-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/8/10/1623 |