Selección de Penicillum productores de péptidos antifúngicos para su utilización en productos cárnicos madurados
- Acosta Guerrero, Raquel
- Miguel Ángel Asensio Pérez Doktorvater/Doktormutter
- Félix Núñez Breña Doktorvater/Doktormutter
Universität der Verteidigung: Universidad de Extremadura
Fecha de defensa: 29 von Juni von 2006
- Pablo E. Hernández Cruza Präsident/in
- Alberto Martín González Sekretär/in
- Antonio J. Ramos Girona Vocal
- Andrés Otero Carballeira Vocal
- Gregorio Valencia Parera Vocal
Art: Dissertation
Zusammenfassung
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.