Selección de Penicillum productores de péptidos antifúngicos para su utilización en productos cárnicos madurados
- Acosta Guerrero, Raquel
- Miguel Ángel Asensio Pérez Directeur/trice
- Félix Núñez Breña Directeur/trice
Université de défendre: Universidad de Extremadura
Fecha de defensa: 29 juin 2006
- Pablo E. Hernández Cruza President
- Alberto Martín González Secrétaire
- Antonio J. Ramos Girona Rapporteur
- Andrés Otero Carballeira Rapporteur
- Gregorio Valencia Parera Rapporteur
Type: Thèses
Résumé
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.