Production of citrinin by Penicillium viridicatum on country-cured ham
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Applied Microbiology
|February 1, 1974
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.