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

  1. Acosta Guerrero, Raquel
Zuzendaria:
  1. Miguel Ángel Asensio Pérez Zuzendaria
  2. Félix Núñez Breña Zuzendaria

Defentsa unibertsitatea: Universidad de Extremadura

Fecha de defensa: 2006(e)ko ekaina-(a)k 29

Epaimahaia:
  1. Pablo E. Hernández Cruza Presidentea
  2. Alberto Martín González Idazkaria
  3. Antonio J. Ramos Girona Kidea
  4. Andrés Otero Carballeira Kidea
  5. Gregorio Valencia Parera Kidea

Mota: Tesia

Teseo: 129502 DIALNET lock_openDialnet editor

Laburpena

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.