Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium - Coton, Monika; Auffret, Arnaud; Poirier, Elisabeth; Debaets, Stella; Coton, Emmanuel; Dantigny, Philippe (Food microbiology, 2019)
Keywords: bacterial contamination; Cheese - analysis; Cheese - microbiology; cheeses; citrinin; Citrinin - analysis; Citrinin - biosynthesis; color; Food Microbiology; Food Safety; foods; France; Life Sciences; Migration; molds (fungi); mycelium; Mycotoxins; Mycotoxins - analysis; Mycotoxins - biosynthesis; ochratoxin A; Ochratoxins - analysis; Ochratoxins - biosynthesis; Penicillium; Penicillium - growth & development; Penicillium - isolation & purification; Penicillium - metabolism; Penicillium verrucosum; Semi-hard cheese; Spores, Fungal - growth & development; Spores, Fungal - isolation & purification; Spores, Fungal - metabolism; sporulation; Temperature; France; Food safety; Semi-hard cheese; Penicillium; Migration; Mycotoxins