Bibliografía de Microorganismos relacionados con productos cárnicos madurados (Gram + y toxinas, levaduras, mohos)

01 Hocking, A.D. y J.I. Pitt 1980 Dichloran-glycerol medium for enumeration of xerophilic fungi from low moisture foods. Appl. Environ. Microbiol. 39: 488-492.
02 Núñez, F., M.M. Rodríguez, J.J. Córdoba, M.E. Bermúdez y M.A. Asensio 1996a Yeast population during ripening of dry-cured Iberian ham. International Journal of Food Microbiology 29: 271-280.
03 Pitt, J.I. 1973 An appraisal of identification methods for Penicillium species: novel taxonomic criteria based on temperature and water relations. Mycologia 65: 1135-1157
04 Pitt, J.I. 1993 A modified creatine sucrose medium for the differentiation of species in Penicillium subgenus Penicillium. J. Appl. Microbiol. 75: 559-563.
05 Pitt, J.I. y A.D Hocking 1997 Fungi and food spoilage. Blackie Academic and Profesional. Londres, Gran Bretaña.
06 Rodríguez, M., F. Núñez, J.J. Córdoba, E. Bermúdez y M.A. Asensio 1996 Gram-positive, catalase-positive cocci of dry cured Iberian ham and their enterotoxigenic potential Applied and Environmental Microbiology 62: 1897-1902.
07 Rodríguez, M.M., F. Núñez, J.J. Córdoba, C. Sanabria, M.E. Bermúdez, and M.A. Asensio 1994 Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process. Int. J. Food Microbiol. 24: 329-335.
08 F. Rossi, R. Tofalo, S. Torriani, G. Suzzi 2001 Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages J. Appl. Microbiol. 90: 365-371.
09 M. Sautour, A. Rouget, P. Dantigny, C. Divies and M. Bensoussan 2001 Prediction of conidial germination of Penicillium chrysogenum as infuenced by temperature, water activity and pH Letters Appl. Microbiol. 32: 131-134
10 C. Barrière, R. Brückner, R. Talon 2001 Characterization of the Single Superoxide Dismutase of Staphylococcus xylosus Appl. Environ. Microbiol., 67:4096-4104
11 J.P. Encinas, T-M. López, M-L. García, A. Otero and B. Moreno 2000 Yeast populations on Spanish fermented sausages Meat Sci. 54:203-208
12 W.P. Hammes and C. Hertel 1998 New developments in Meat Starter Cultures Meat Sci. 49: S125-S138
13 Luca Cocolin, Marisa Manzano, Daniele Aggio, Carlo Cantoni, Giuseppe Comi 2001 A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved in meat fermentations. Its application to naturally fermented Italian sausages Meat Sci. 57: 59-64
14 S. Coppola, G. Mauriello, M. Aponte, G. Moschetti, F. Villani 2000 Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage Meat Sci. 56: 321-329
15 I. Vilar, M.C. García Fontán, B. Prieto, M.E. Tornadijo and J. Carballo 2000 A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product J. Appl. Microbiol. 89: 1018-1026
16 A. Saldanha-da-Gama, M. Malfeito-Ferreira, V. Loureiro 1997 Characterization of yeasts associated with Portuguese pork-based products Int. J. Food Microbiol. 37: 201-207
17 B. Kimura, Y. Konagaya and T. Fujii 2001 Histamine formation by Tetragenococcus muriaticus, a halophilic lactic acid bacterium isolated from fish sauce Int. J. Food Microbiol. 71: 71-77
18 Viktoria Atanassova, Alexandra Meindl and Christian Ring 2001 Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham - a comparison of classical culturing detection and RFLP-PCR Int. J. Food Microbiol 68: 105-113
19 Sara Bover-Cid, Maria Izquierdo-Pulido and M. Carmen Vidal-Carou 2001 Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages Int. J. Food Microbiol. 65: 113-123
20 Naomi Balaban and Avraham Rasooly 2000 Staphylococcal enterotoxins Int. J. Food Microbiol. 61: 1-10
21 Raf Callewaert, Martha Hugas, Luc De Vuyst 2000 Competitiveness and bacteriocin production of Enterococci in the production of Spanish-style dry fermented sausages Int. J. Food Microbiol. 57: 33-42
22 T. Kobayashi , B. Kimura, T. Fujii 2000 Differentiation of Tetragenococcus populations occurring in products and manufacturing processes of puffer fish ovaries fermented with rice-bran Int. J. Food Microbiol. 56: 211-218
23 Anabel Almagro, Catarina Prista, Santiago Castro, Celia Quintas, Amandio Madeira-Lopes, Jose Ramos, Maria C. Loureiro-Dias 2000 Effects of salts on Debaryomyces hansenii and Saccharomyces cerevisiae under stress conditions Int. J. Food Microbiol. 56: 191-197
24 Monica Garcia-Varona, Eva M. Santos, Isabel Jaime, Jordi Rovira 2000 Characterisation of Micrococcaceae isolated from different varieties of chorizo Int. J. Food Microbiol. 54: 189-195
25 T. Kobayashi, B. Kimura, T. Fujii 2000 Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surstromming) Int. J. Food Microbiol 54: 81-89
26 R. Talon, D. Walter, S. Chartier, C. Barriere, M.C. Montel 1999 Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci Int. J. Food Microbiol. 52: 47-56
27 F. Gavini, H. Beerens 1999 Origin and identification of bifidobacteria strains isolated from meat and meat products Int. J. Food Microbiol. 46: 81-85
28 Y. Sanz, R. Vila, F. Toldra, J. Flores 1998 Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages Int. J. Food Microbiol. 42: 213-217
29 T. Sameshima, C. Magome, K. Takeshita, K. Arihara, M. Itoh, Y. Kondo 1998 Effect of intestinal Lactobacillus starter cultures on the behaviour of Staphylococcus aureus in fermented sausage Int. J. Food Microbiol. 41: 1-7
30 M. Hortensia Silla Santos 1998 Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products Int. J. Food Microbiol. 39: 227-230
31 Eva M. Santos, Consuelo Gonzalez-Fernandez, Isabel Jaime, Jordi Rovira 1998 Comparative study of lactic acid bacteria house flora isolated in different varieties of ‘chorizo’ Int. J. Food Microbiol. 39: 123-128
32 Y. Sanz, R. Vila, F. Toldrá, P. Nieto, J. Flores 1997 Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages Int. J. Food Microbiol. 37: 225-229
33 M. E. Stiles, W. H. Holzapfel 1997 Lactic acid bacteria of foods and their current taxonomy Int. J. Food Microbiol 36: 1-29
35 Tiiu Kullisaar, Mihkel Zilmer, Marika Mikelsaar, Tiiu Vihalemm, Heidi Annuk, Ceslava Kairane and Ann Kilk 2002 Two antioxidative lactobacilli strains as promising probiotics Int. J. Food Microbiol. 72: 215-224
36 B. González and V. Díez 2002 The effect of nitrite and starter culture on microbiological quality of "chorizo" - a Spanish dry cured sausage Meat Sci. 60: 295-298
37 Maria Antonietta Paleari, Carla Bersani, Maria Moretti Vittorio, Giuseppe Berett 2002 Effect of curing and fermentation on the microflora of meat of various animal species Food Control 13: 195-197
39 M. Abellana, V. Sanchis, A.J. Ramos 2001 Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue Int. J. Food Microbiol., 71, 151-157.
40 L. R. Beuchat and J. I. Pitt 2001 Detection and Enumeration of Heat-Resistant Molds Compendium of Methods for the Microbiological Examination of Foods.Cap. 21
41 J.W. Bennett 1998 Mycotechnology: the role of fungi in biotechnology Journal of Biotechnology 66, 101–107
42 Hirokazu Iida, Guofeng Jia and J William Lown 1999 Rational recognition of nucleic acid sequences Current Opinion in Biotechnology 10:29–33
43 Royston Goodacre, Jim K. Heald, Douglas B. Kell 1999 Characterisation of intact microorganisms using electrospray ionisation mass spectrometry FEMS Microbiology Letters 176, 17-24
44 Lisa Rahbek, Jens C. Frisvad, Carsten Christophersen 2000 An amendment of Aspergillus section Candidi based on chemotaxonomical evidence Phytochemistry 53, 581-586
45 Marc Sautour, Philippe Dantigny, Charles Divies, Maurice Bensoussan 2001 A temperature-type model for describing the relationship between fungal growth and water activity Int. J. Food Microbiol., 67, 63-69
46 C. Stentelaire, N. Antoine, C. Cabrol, G. Feron, A. Durand 2001 Development of a rapid and highly sensitive biochemical method for the measurement of fungal spore viability. An alternative to the CFU method Enzyme and Microbial Technology 29, 560–566
47 Lubomýr Valýk, Jozsef Baranyi, Friedrich Gorner 1999 Predicting fungal growth: the effect of water activity on Penicillium roqueforti Int. J. Food Microbiol., 47, 141-146
48 Dalboge, H. 1997 Expression cloning of fungal enzyme genes; a novel approach for efficient isolation of enzyme genes of industrial relevance FEMS Microbiology Review 21, 29-42
49 Stanley Brul and Frans M. Klis 1999 Mechanistic and Mathematical Inactivation Studies of Food Spoilage Fungi Fungal Genetics and Biology 27, 199–208.
50 Pamela F Crain and James A McCloskey 1998 Applications of mass spectrometry to the characterization of oligonucleotides and nucleic acids Current Opinion in Biotechnology 9:25–34
51 Catherine E Costello 1999 Bioanalytic applications of mass spectrometry Current Opinion in Biotechnology 10:22–28
52 Peter Roepstorff 1997 Mass spectrometry in protein studies from genome to function Current Opinion in Biotechnology 8:6–13
53 Moira D. Johnston 1998 A simple and rapid test for quality control of liquid media, using the bioscreen microbiological growth analyser Journal of Microbiological Methods 32, 37–43
54 Finn Langvad 1999 A rapid and efficient method for growth measurement of filamentous fungi Journal of Microbiological Methods 37, 97–100
55 George A Kowalchuk 1999 New perspectives towards analysing fungal communities in terrestrial environments Current Opinion in Biotechnology, 10:247–251
56 GEORGE MASSAD, HUI ZHAO, AND HARRY L. T. MOBLEY 1995 Proteus mirabilis Amino Acid Deaminase: Cloning, Nucleotide Sequence, and Characterization of aad JOURNAL OF BACTERIOLOGY 177 (20), 5878–5883
57 J.W. Bennett 1998 Mycotechnology: the role of fungi in biotechnology Journal of Biotechnology 66, 101–107
58 P. W. Cox, G. C. Paul and C. R. Thomas 1998 Image analysis of the morphology of filamentous micro-organisms Microbiology, 144, 817–827
60 Mhairi McIntyre, David R. Berry, Brian McNeil 1999 Response of Penicillium chrysogenum to oxygen starvation in glucose- and nitrogen-limited chemostat cultures Enzyme and Microbial Technology 25, 447–454
61 D.B. Nedwell 1999 Effect of low temperature on microbial growth: lowered affnity for substrates limits growth at low temperature FEMS Microbiology Ecology 30, 101-111
62 Laurence Villard, Angeli Kodjo, Evelyne Borges, Francoise Maurin, Yves Richard 2000 Ribotyping and rapid identi¢cation of Staphylococcus xylosus by 16-23S spacer amplification FEMS Microbiology Letters 185, 83-87
63 J. Rattray, J.D. Floros, R.H. Linton 1999 Computer-aided microbial identification using decision trees Food Control 10, 107-116
64 Lubomýr Valik, Jozsef Baranyi, Friedrich Gorner 1999 Predicting fungal growth: the effect of water activity on Penicillium roqueforti International Journal of Food Microbiology 47, 141–146
87 K. Pidcock, G. M. Heard and A. Henriksson 2002 Application of nontraditional meat starter cultures in production of Hungarian salami Int. J. Food Microbiol. 76: 75-81
88 T. Deak, J. Chen, D. A. Golden, M. S. Tapia, J. Tornai-Lehoczki, B. C. Viljoen, M. T. Wyder and L. R. Beuchat 2001 Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeasts International Journal of Food Microbiology, 67 (1-2), 49-53
89 T. M. López Díaz, C. J. González, B. Moreno and A. Otero 2002 Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage Food Microbiol. 19 (1), 1-7
90 J. C. Nieto-Lozano, J. I. Reguera-Useros, M. C. Pelaez-Martinez and A. Hardisson de la Torre 2002 Bacteriocinogenic activity from starter cultures used in Spanish meat industry Meat Science 62 (2), 237-243
91 Egon Bech Hansen 202 Commercial bacterial starter cultures for fermented foods of the future Int. J. Food Microbiol. 78: 119-131
92 Silvana Barbuti, Giovanni Parolari 2002 Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products MeatSci. 62: 323-329
93 Stewart White, Mhairi McIntyre, David R. Berry and Brian McNeil 2002 The Autolysis of Industrial Filamentous Fungi Critical Reviews in Biotechnology 22 (1), 1-14
94 Anne Pringle and John W. Taylor 2002 The fitness of filamentous fungi Trends in Microbiology 10 (10), 474-481

Physiological Characterization of Common Fungi Associated with Cheese


96 L. R. Beuchat and J. I. Pitt  

Chapter 21. Detection and Enumeration of Heat-Resistant Molds

APHA Compendium of methods for microbiological examination of foods
97 Charlotte Barrière, Reinhold Brückner, Delphine Centeno and Régine Talon 2002 Characterisation of the katA gene encoding a catalase and evidence for at least a second catalase activity in Staphylococcus xylosus, bacteria used in food fermentation FEMS Microbiol. Lettr. 216: 277-283
98 Susanna Työppönen, Esko Petäjä and Tiina Mattila-Sandholm 2003 Bioprotectives and probiotics for dry sausages Int. J. Food Microbiol. 83: 233-244
99 I. Berber, C. Cokmus, E. Atalan 2003 Characterization of Staphylococcus species by SDS–PAGE of Whole-Cell and Extracellular Proteins Microbiology 72 (1), 42-47
100 Meera J. Desai and Daniel W. Armstrong 2003 Separation, Identification, and Characterization of Microorganisms by Capillary Electrophoresis Microbiol. Mol. Biol. Rev. 2003;67 38-51
101 EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE-GENERAL 2003 On a generic approach to the safety assessment of micro-organisms used infeed/food and feed/food production
102 J. A. F. Lara, S. W. B. Senigalia, T. C. R. M. Oliveira, I. S. Dutra, M. F. Pinto and M. Shimokomaki 2003 Evaluation of survival of Staphylococcus aureus and Clostridium botulinum in charqui meats Meat Sci. 65: 609-613
103 M. E. González-Fandos, M. L. Sierra, M. L. García-López, A. Otero, J. Sanz and B. Moreno 1996 Staphylococcal Growth and Enterotoxin Production in the Presence of Meat Cultures (Non LAB) Meat Science, 43: 255-263
104 Zhihong Wu, Yoshihiko Tsumura, Göran Blomquist, and Xiao-Ru Wang 2003 18S rRNA Gene Variation among Common Airborne Fungi, and Development of Specific Oligonucleotide Probes for the Detection of Fungal Isolates Appl. Environ. Microbiol. 69: 5389-5397
105 J. H. Houben 2003 The potential of vancomycin-resistant enterococci to persist in fermented and pasteurised meat products Int. J. Food Microbiol. 88: 11-18
106 Stephanie Morot-Bizot, Régine Talon and Sabine Leroy-Setrin 2003 Development of specific PCR primers for a rapid and accurate identification of Staphylococcus xylosus, a species used in food fermentation J. Microbiol. Methods 54: 279-286
107 C. Mebus, M. Arias, J. M. Pineda, J. Tapiador, C. House and J. M. Sánchez-Vizcaíno 1997 Survival of several porcine viruses in different Spanish dry-cured meat products Food Chemistry, 59: 555-559
108 C. A. Mebus, C. House, F. Ruiz Gonzalvo, J. M. Pineda, J. Tapiador, J. J. Pire, J. Bergada, R. J. Yedloutschnig, S. Sahu, V. Becerra and J. M. Sanchez-Vizcaino 1993 Survival of foot-and-mouth disease, African swine fever, and hog cholera viruses in Spanish serrano cured hams and Iberian cured hams, shoulders and loins Food Microbiology, 10, 133-143
109 C. A. Mebus, C. House, F. Ruiz Gonzalvo, J. M. Pineda, J. Tapiador, J. J. Pire, J. Bergada, R. J. Yedloutschnig and J. M. Sanchez-Vizcaino 1993 Survival of swine vesicular disease virus in Spanish Serrano cured hams and Iberian cured hams, shoulders and loins Food Microbiology, 10: 263-268
110 John E. Moore 2004 Gastrointestinal outbreaks associated with fermented meats Meat Sci. 67, 565-568
111 Giuseppe Comi, Sandi Orlic, Sulejman Redzepovic, Rosalinda Urso and Lucilla Iacumin 2004 Moulds isolated from Istrian dried ham at the pre-ripening and ripening level Int. J. Food Microbiol. 96 (1), 29-34
112 E.H. Drosinos, M. Mataragas, N. Xiraphi, G. Moschonas, F. Gaitis, J. Metaxopoulos 2005 Characterization of the microbial flora from a traditional Greek fermented sausage Meat Science 69, 307–317
113 M. E. Marín, A. V. Carrascosa and I. Cornejo 1996 Characterization of Enterobacteriaceae strains isolated during industrial processing of dry-cured hams   Food Microbiology 13, 375-382
114 A. Losantos, C. Sanabria, I. Cornejo and A. V. Carrascosa 2000 Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams Food Microbiology 17, 505-512
115 Carina Cruz, Élia Fernandes, Manuela Vilarinho, Mário Barros, Preciosa Pires, Rita Ferreira, Orlando Morais, Luís Correia, Carla Ramos; Joana Santos, Paulo Fernandes, Peter Ho, Manuela Vaz Velho 2003 CHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERIZATION OF A TRADITIONAL PRESUNTO (SMOKED HAM) FROM PORTUGUESE AUTOCHTHONOUS BÍSARO PIGS - A COMPARISON WITH INDUSTRIAL PRESUNTO 1 Electronic Journal of Environmental, Agricultural and Food Chemistry 2
116 Elena Rastelli, Giorgio Giraffa, Domenico Carminati, Giovanni Parolari, Silvana Barbuti 2005 Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams Meat Science 70, 241–246
117 Susana M. Portocarrero, Melissa Newman and Benjy Mikel 2002 Staphylococcus aureus survival, staphylococcal enterotoxin production and shelf stability of country-cured hams manufactured under different processing procedures Meat Science, Volume 62: 267-273
118 I. Chevallier a,*, S. Ammor a, A. Laguet a, S. Labayle a, V. Castanet, E. Dufour a, R. Talon 2006

Microbial ecology of a small-scale facility producing traditional dry sausage

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119 M.R. Foulquie´ Moreno a,1, P. Sarantinopoulos b,1,2, E. Tsakalidou b, L. De Vuyst 2006

The role and application of enterococci in food and health

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120 Kalliopi Rantsiou and Luca Cocolin 2006 New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review International Journal of Food Microbiology
Volume 108, Issue 2 , 25 April 2006, Pages 255-267
121 Stéphanie Corbière Morot-Bizot, Sabine Leroy and Régine Talon 2006 Staphylococcal community of a small unit manufacturing traditional dry fermented sausages International Journal of Food Microbiology
Volume 108, Issue 2 , 25 April 2006, Pages 210-217
122 Katarzyna Kajak and Danuta Kołożyn-Krajewska 2006 Construction of predictive models of growth of microorganisms in salted and cured meat products Innovative Food Science & Emerging Technologies 7: 152-159
123 Xinghong Wang, Ping Ma, DongFu Jiang, Qian Peng and HongYa Yang 2006 The natural microflora of Xuanwei ham and the no-mouldy ham production Journal of Food Engineering
Volume 77: 103-111
124 KRISTIAN KARLSHØJ* AND THOMAS O. LARSEN   Differentiation of Species from the Penicillium roqueforti Group by Volatile Metabolite Profiling J. Agric. Food Chem. 2005, 53, 708-715
125 C. García, A. Martín, M. L. Timón, J. J. Córdoba 2000 Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham  Letters in Applied Microbiology, 30: 61-66
126 N. Simoncini, D. Rotelli, R. Virgili, S. Quintavalla 2007 Dynamics and characterization of yeasts during ripening of typical Italian dry-cured ham Food Microbiology 24, 577–584
127 MANISHA MEHROTRA, GEHUA WANG, AND WENDY M. JOHNSON 2000 Multiplex PCR for Detection of Genes for Staphylococcus aureus Enterotoxins, Exfoliative Toxins, Toxic Shock Syndrome Toxin 1, and Methicillin Resistance JOURNAL OF CLINICAL MICROBIOLOGY 38,  1032–1035
128 T. Aymerich, B. Martín, M. Garriga, and M. Hugas 2003 Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages APPLIED AND ENVIRONMENTAL MICROBIOLOGY 69, 4583–4594
129 María C. García Fontána, José M. Lorenzoa, Sidonia Martíneza, Inmaculada Francoa and Javier Carballo 2007 Microbiological characteristics of Botillo, a Spanish traditional pork sausage LWT - Food Science and Technology 40: 1610-1622
130 R. Talon, S. Leroy, I. Lebert 2007 Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters Meat Science 77, 55–62
131 Gary H. Graumanna and Richard A. Holley 2007 Survival of Escherichia coli O157:H7 in needle-tenderized dry cured Westphalian ham Int. J. Food Microbiol. 118: 173-179
132 A. Martín, M.J. Benito, A. Hernández, F. Pérez-Nevado, J.J. Córdoba, M.G. Córdoba 2008 Characterisation of microbial deep spoilage in Iberian dry-cured ham Meat Science 78, 475–484
133 Annalisa Casaburi, Rossella Di Monaco, Silvana Cavella, Fidel Toldra, Danilo Ercolini, Francesco Villani 2008 Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits Food Microbiology 25, 335–347
134 E. Monte, J.R. Villanueva and A. Dominguez 1986

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135 Dereje T. Asefa, Ragnhild O. Gjerde, Maan S. Sidhu, Solveig Langsrud, Cathrine F. Kure, Truls Nesbakken, Ida Skaar 2009

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136 Dereje T. Asefa, Cathrine F. Kure, Ragnhild O. Gjerde, Mohamed K. Omer, Solveig Langsrud, Truls Nesbakken, Ida Skaar 2010 Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility International Journal of Food Microbiology 140: 131–135
137 F.J. Rojas, M. Jodral, F. Gosalvez and R. Pozo 1991 Mycoflora and toxigenic Aspergillus flavus in Spanish dry-cured ham International Journal of Food Microbiology, 13, 249-256
138 Christiansen, L.N. and Foster, E.M. 1965 Effect of vaccum packaging on growth of Clostridium botulinum and Staphylococcus aureus in cured meats Applied Microbiology: 13:1023-1025
139 Viktoria Atanassova, Alexandra Meindl, Christian Ring 2001

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins in raw pork and uncooked smoked ham—a comparison of classical culturing detection and RFLP-PCR

Int. J. Food Microbiol. 68: 105-113
140 Robach, M.C.; Ivey, F.J. and Hickey, C.S. 1978 System for evaluating clostridial inhibition in cured meat products Appl. Environ. Microbiol. 36: 210-211
141 Marta García-Esteban, Diana Ansorena and Iciar Astiasarán 2004 Comparison of modified atmosphere packaging and vacuum packaging for long period storage of dry-cured ham: effects on colour, texture and microbiological quality Meat Sci. 67:57-63
142 Grau, F.H. 1980 Inhibition of the anaerobic growth of Brochothrix thermosphacta by lactic acid bacteria Appl. Environ. Microbiol. 40:433-436
143 Fulladosa, E.; Garriga, M., Martín, B.; guardia, M.D., García-Reguiro, J.A; Arnau, J. 2010

Volatile profile and microbiological characterization of hollow defect in dry-cured ham

Meat Sci. 86:801-807
144 Martín, A; Benito, M.J.; Aranda, E.; Ruiz.Moyano, S.; Córdoba, J.J.; Córdoba, M.G. 2010 Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham Journal of Food Science, 75: 360-365
145 Marta Aliño, Raúl Grau, Fidel Toldrá, Ester Blesa, M. Jesús Pagán , José M. Barat 2010

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146 Jose M. Lorenzo, Maria C. García Fontán, Aida Cachaldora, Inmaculada Franco, Javier Carballo  2010

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

Food Microbiology 27: 229-235

Parra, V., Viguera, J., Sánchez, J., Peinado, J., Espárrago, F., Gutierrez, J.I. , Andrés, A.I.


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148 F. Sánchez-Molinero, J.A. García-Regueiro, J. Arnau 2010

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on physicochemical and microbiological parameters and mite growth

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149 Afef Najjari, Hadda Ouzari, Abdellatif Boudabous, Monique Zagorec 2008 Method for reliable isolation of Lactobacillus sakei strains originating from Tunisian seafood and meat products Int. J. Food Microbiol., 121:342-351
150 J.H. Houben, J.L.M. Tjeerdsma-van Bokhoven 2004

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151 M.R. Cordero1 and J.M. Zumalacárregui 2000

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Letters in Applied Microbiology 31, 303ÿ306


152 Draughon, F.A.; Melton, C.C. and Maxedon, D. 1981 Microbial profiles of country-cured hams aged in stockinettes, barrier bags, and paraffin wax Appl. Environ. Microbiol. 41: 1078-1080
153 Silva Sonjak, Mia Licen, Jens Christian Frisvad, Nina Gunde-Cimerman 2011 The mycobiota of three dry-cured meat products from Slovenia Food Microbiology 28: 373-376
154 François Bourdichon, Serge Casaregola, Choreh Farrokh, Jens C. Frisvad, Monica L. Gerds, Walter P. Hammes, James Harnett, Geert Huys, Svend Laulund, Arthur Ouwehand, Ian B. Powell, Jashbhai B. Prajapati, Yasuyuki Seto, Eelko Ter Schure, Aart Van Boven, Vanessa Vankerckhoven, Annabelle Zgoda, Sandra Tuijtelaars, Egon Bech Hansen 2012 Review Food fermentations: Microorganisms with technological beneficial use International Journal of Food Microbiology 154: 87–97
155 J. Dupont, S. Magnin, A. Marti, M. Brousse 1999 Molecular tools for identification of Penicillium starter cultures used in the food industry International Journal of Food Microbiology 49: 109–118
156 L. O. Sunesen and L. H. Stahnke 2003 Mould starter cultures for dry sausages-selection, application and effects Meat Science 65, 935-948
  Romina S. Canel, Jorge R. Wagner, Sebastián A. Stenglein, Vanesa Ludemann



Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba)

Int. J. Food Microbiol., 164:81-86
  Anaïs Burgain, Maurice Bensoussan, Philippe Dantigny 2013

Effect of inoculum size and water activity on the time to visible growth of Penicillium chrysogenum colony

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  J.A. Ordoñez, E. Hierro, J.M. Bruna, L. de la Hoz 1999 Changes in the components of dry-fermented sausages during ripening Crit. Rev. Food Sci. Nutrit. 39:329-367