Selección de Penicillum productores de péptidos antifúngicos para su utilización en productos cárnicos madurados
- Acosta Guerrero, Raquel
- Miguel Ángel Asensio Pérez Director
- Félix Núñez Breña Director
Defence university: Universidad de Extremadura
Fecha de defensa: 29 June 2006
- Pablo E. Hernández Cruza Chair
- Alberto Martín González Secretary
- Antonio J. Ramos Girona Committee member
- Andrés Otero Carballeira Committee member
- Gregorio Valencia Parera Committee member
Type: Thesis
Abstract
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.