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Appl Environ Microbiol. 1974 February; 27(2): 427-428
Copyright © 1974 American Society for Microbiology. All Rights Reserved.

Production of Citrinin by Penicillium viridicatum on Country-Cured Ham

M. T. Wu1, J. C. Ayres and P. E. Koehler

a Department of Food Science, University of Georgia, Athens, Georgia 30602

ABSTRACT

Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.

FOOTNOTES

1 Present address: Nutrition and Food Science Department, Utah State University, Logan, Utah 84322.

Appl Environ Microbiol. 1974 February; 27(2): 427-428
Copyright © 1974 American Society for Microbiology. All Rights Reserved.





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Copyright © 1974 by the American Society for Microbiology. All rights reserved.