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Inhibition of ochratoxigenic moulds by
Debaryomyces hansenii
strains for biopreservation of dry-cured meat products
Maria J. Andrade, Line Thorsen, Alicia Rodríguez, Juan J. Córdoba,
Lene Jespersen
Food Microbiology, Gut Health, and Fermentation
54
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Debaryomyces hansenii
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Keyphrases
Ochratoxin A
100%
Biopreservation
100%
Ground Beef
100%
Debaryomyces Hansenii
100%
Mould Growth
80%
Dry-cured Ham
40%
Malt Extract
40%
Co-cultivation
40%
Antagonistic Effect
20%
High Performance Liquid Chromatography-tandem Mass Spectrometry (HPLC-MS/MS)
20%
In Vitro Inhibition
20%
Solid Media
20%
Spore Germination
20%
Broth
20%
Limit of Detection
20%
Temperature-humidity Index
20%
Health Risk
20%
Humidity
20%
Inoculum Size
20%
Osmotolerant Yeasts
20%
Mycotoxins
20%
Inoculation
20%
Bright-field Microscopy
20%
Biopreservative
20%
Water Activity
20%
Cell-free Supernatant
20%
Peptone
20%
Growth Inhibition
20%
Food Science
Ochratoxin
100%
Cured Meat Products
100%
Penicillium nordicum
20%
Biopreservative
20%
Meat Extract
20%