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Production of Citrinin by Penicillium viridicatum on Country-Cured Ham |
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| Authors: | M. T. Wu J. C. Ayres P. E. Koehler |
| 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. |
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