Advertisement

Characteristics and Applications of Molds

  • Elisabetta Spotti
  • Elettra Berni
  • Cristina Cacchioli

The ripening and maturing techniques used to process meat products quickly lead to a distinctive surface colonization by a great number of mycetes.

Keywords

Meat Product Starter Culture Food Microbiology Debaryomyces Hansenii Aspergillus Ochraceus 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Abbott, S. P., Lumley, T. C., & Sigler, L. (2002). Use of holomorph characters to delimit Microascus nidicola and M. sopii sp. nov., with notes on the genus Pithoascus. Mycologia, 92(2), 362–369.CrossRefGoogle Scholar
  2. Baldini, P., Berni, E., Diaferia, C., Follini, A., Palmisano, S., Rossi, A., et al. (2005). Materia prima flora microbica nella produzione dei salumi piacentini. Rivista di Suinicoltura, 4, 183–187.Google Scholar
  3. Baldini, P., Cantoni, E., Colla, F., Diaferia, C., Gabba, L., Spotti, E., et al. (2000). Dry sausages ripening: Influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics. Food Research International, 33, 161–170.CrossRefGoogle Scholar
  4. Baldini, P., & Spotti, E. (1995). Importanza della fase di preriposo sulla probabilità di ritrovare odori estranei (acido fenico) in prosciutti stagionati. Industria Conserve, 70, 418–422.Google Scholar
  5. Battilani, P., Pietri, A., Giorni, P., Formenti, S., Bertuzzi, T., Toscani, T., et al. (2007). Penicillium populations in dry-cured ham manufacturing plants. Journal of Food Protection, 70(4), 975–980.Google Scholar
  6. Berni, E., Cacchioli, C., Castagnetti, G., Sarra, P. G., & Spotti, E. (2007). Microbial surface colonization in Nebrodi salami. Proceedings of the 6th International Symposium on the Mediterranean Pig, October 11–13, 2007 – Capo d’Orlando & Messina (Italy)Google Scholar
  7. Blanco, D., Barbieri, G., Mambriani, P., Spotti, E., & Barbuti, S. (1994). Studio sul “difetto di patata” nel prosciutto crudo stagionato. Industria Conserve, 69, 230–236.Google Scholar
  8. Bruna, J. M., Hierro, E. M., De la Hoz, L., Mottram, D. S., Fernández, M., & Ordoñez, J. A. (2003). Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology, 85, 111–125.CrossRefGoogle Scholar
  9. Comi, G., & Cantoni, C. (1983). Yeasts in dry Parma hams. Industrie Alimentari, 22, 102–104.Google Scholar
  10. De Hoog, G. S., Guarro, J., Gené, J., & Figueras, M. J. (2000). In G. S. de Hoog, J. Guardo, J. Gené, & M. J. Figueras (Eds.), Atlas of clinical fungi (pp. 21–29). Utrecht: CBS.Google Scholar
  11. Dragoni, I., Cantoni, C., Papa, A., & Vallone, L. (1997). In I. Dragoni (Ed.), Muffe alimenti e micotossicosi. Milano: UTET, CittàStudiEdizioni.Google Scholar
  12. Geisen, R., Lücke, F. K., & Kröckel, L. (1992). Starter and protective cultures for meat and meat products. Fleischwirtschaft, 72(6), 894–898.Google Scholar
  13. Geisen, R., Mayer, Z., Karolewiez, A., & Faerber, P. (2004). Development of a real time PCR system for detection of Penicillium nordicum and for monitoring of ochratoxin A production in foods by targeting the ochratoxin polyketide synthase gene. Systematic and Applied Microbiology, 27(4), 501–507.CrossRefGoogle Scholar
  14. Grazia, L., Romano, P., Bagni, A., Roggiani, D., & Guglielmi, D. (1986). The role of moulds in the ripening process of salami. Food Microbiology, 3, 19–25.CrossRefGoogle Scholar
  15. Hammes, W. P., & Knauf, H. J. (1994). Starter in the processing of meat products. Meat Science, 36, 155–168.CrossRefGoogle Scholar
  16. Larsen, T. O., Svendsen, A., & Smeedsgaard, J. (2001). Biochemical characterization of Ochratoxin A producing strains of the genus Penicillium. Applied and Environmental Microbiology, 67, 3630–3635.CrossRefGoogle Scholar
  17. Lori, D., Grisenti, M. S., Parolari, G., & Barbuti, S. (2005). Microbiology of dry-cured ham. Industria Conserve, 80, 23–32.Google Scholar
  18. Martín, A., Asensio, M. A., Bermúdez, M. E., Cordoba, M. G., Aranda, E., & Cordoba, J. J. (2002). Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins. Meat Science, 62, 129–137.CrossRefGoogle Scholar
  19. Martin, A., Cordoba, J. J., Nunez, F., & Asensio, M. A. (2004). Contribution of a selected fungal population to proteolysis on dry cured ham. International Journal of Food Microbiology, 94(1), 55–56.CrossRefGoogle Scholar
  20. Martín, A., Cordoba, J. J., Aranda, E., Cordoba, M. G., & Asensio, M. A. (2006). Contribution of a selected fungal population to the volatile compounds on dry-cured ham. International Journal of Food Microbiology, 110(1), 8–18.CrossRefGoogle Scholar
  21. Ministero della Sanità. (1994). Decreto 28 Dicembre 1994. Gazzetta Ufficiale Repubblica Italiana. Serie generale n. 89 (pp. 4–5), 15.04.1995.Google Scholar
  22. Mutti, P., Previdi, M. P., Quintavalla, S., & Spotti, E. (1988). Toxigenity of mould strains isolated from salami as a function of culture medium. Industria Conserve, 63, 142–145.Google Scholar
  23. Ockerman, H., W., Céspedes Sánchez, F. J., Ortega Mariscal, M. A., & León-Crespo, F. (2001). The lipolytic activity of some indigenous Spanish moulds isolated from meat products. Journal of Muscle Foods, 12, 275–284.CrossRefGoogle Scholar
  24. Pietri, A., Bertuzzi, T., Gualla, A., & Piva, G. (2006). Occurrence of ochratoxin A in raw ham muscles and in pork products from northern Italy. Italian Journal Food Science, 18(1), 99–106.Google Scholar
  25. Pitt, J. I., & Hocking, A. D. (1997). Fungi and Food Spoilage (2nd ed.). Cambridge: University Press. Blackie Academic & Professional.Google Scholar
  26. Rodríguez, M., Núñez, F., Cordoba, J. J., Bermúdez, M. E., & Asensio, M. A. (1998). Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham. Journal of Applied Microbiology, 85, 905–912.CrossRefGoogle Scholar
  27. Samelis, J., & Sofos, J. N. (2003). In T. Boekhout, & V. Robert (Eds.) Yeasts in Foods (pp. 239–265). Cambridge: Woodhead Publishing Limited.Google Scholar
  28. Samson, R. A., & Frisvad, J. C. (2004). Penicillium subgenus Penicillium: New taxonomic schemes, mycotoxins and other extrolites. Uthrecht: CBS.Google Scholar
  29. Simoncini, N., Rotelli, D., Virgili, R., & Quintavalla, S. (2007). Dynamic and characterization of yeasts during ripening of typical Italian dry-cured ham. Food Microbiology, 24(6), 577–584.CrossRefGoogle Scholar
  30. Spotti, E., & Berni, E. (2005). Variazione della flora microbica superficiale nei salumi oggetto della ricerca. Oral Presentation of 2d Annual Conference on the Research Project “Salumi piacentini”. October 25, 2005. Parma, Italy: SSICA.Google Scholar
  31. Spotti, E., Berni, E., & Cacchioli, C. (2007). Le muffe sugli insaccati stagionati. Rassegna e aggiornamento sui progressi della ricerca SSICA Industria Conserve, 82(3), 243–250.Google Scholar
  32. Spotti, E., Busolli, C., & Palmia, F. (1999). Growth of mould cultures of primary importance in the meat product industry. Industria Conserve, 74, 23–33.Google Scholar
  33. Spotti, E., Chiavaro, E., Lepiani, A., & Colla, F. (2001). Mould and ochratoxin A contamination of pre-ripened and fully ripened hams. Industria Conserve, 76, 341–354.Google Scholar
  34. Spotti, E., Mutti, P., & Campanini, M. (1988). Indagine microbiologica sul “difetto dell’acido fenico” sul prosciutto durante la stagionatura. Industria Conserve, 63, 343–346.Google Scholar
  35. Spotti, E., Mutti, P., & Campanini, M. (1989). Presenza di muffe sui prosciutti durante la prestagionatura e la stagionatura: Contaminazione degli ambienti e sviluppo sulla porzione muscolare. Industria Conserve, 64, 110–113.Google Scholar
  36. Spotti, E., Mutti, P., & Scalari, F. (1994). P. nalgiovense, P. gladioli, P. candidum e A. candidus: Possibilità d’impiego quali colture starter. Industria Conserve, 69, 237–241.Google Scholar
  37. Wheeler, K. A., & Hocking, A. D. (1993). Interactions among xerophilic fungi associated with dried salted fish. Journal of Applied Bacteriology, 74, 164–169.Google Scholar
  38. Williams, A. P., Pitt, J. I., & Hocking, A. D. (1985). The closely related species of subgenus Penicillium – A phylogenic exploration. In R. A. Samson, & J. I. Pitt (Eds.), Advances in Aspergillus and Penicillium Systematics (pp. 121–128). New York: Plenum Press.Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Elisabetta Spotti
    • 1
  • Elettra Berni
  • Cristina Cacchioli
  1. 1.Department of MicrobiologyStazione Sperimentale per l’Industria delle Conserve Alimentari, SSICA (Experimental Station for the Food Preserving Industry)Viale Tanara 31/AItaly

Personalised recommendations