Quantitative Proteomic Profiling of Fungal Growth, Development, and Ochratoxin A Production in <i>Aspergillus ochraceus</i> on High- and Low-NaCl Cultures
Dry-cured meat products are worldwide food with high-salt content, and filamentous fungi are beneficial to the maturation process. However, some salt-tolerant strains of <i>Aspergillus</i> and <i>Penicillium</i> produce ochratoxin A (OTA) on these products and thus threaten f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-01-01
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| Series: | Toxins |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2072-6651/13/1/51 |