Selección de Penicillum productores de péptidos antifúngicos para su utilización en productos cárnicos madurados

  1. Acosta Guerrero, Raquel
Dirigida per:
  1. Miguel Ángel Asensio Pérez Director/a
  2. Félix Núñez Breña Director/a

Universitat de defensa: Universidad de Extremadura

Fecha de defensa: 29 de de juny de 2006

Tribunal:
  1. Pablo E. Hernández Cruza President/a
  2. Alberto Martín González Secretari/ària
  3. Antonio J. Ramos Girona Vocal
  4. Andrés Otero Carballeira Vocal
  5. Gregorio Valencia Parera Vocal

Tipus: Tesi

Teseo: 129502 DIALNET lock_openDialnet editor

Resum

The fungal population growing on dry-cured meat products contributes to the desired characteristics of the product, but it also poses a hazard to consumers due to mycotoxigenic strains. A strain of Penicillium has been selected to control them because of the production of a peptide that shows strong antifungal activity against these undesired molds.