HIGHLIGHTS
SUMMARY
Such is the versatility of D. hansenii that many differences between strains have been reported, including their morphology, carbohydrate metabolism, or their ability to produce toxic compounds against other microorganisms. From a previously identified collection of D. hansenii strains, isolated from the surface of classical Spanish dry fermented pork meat products "salchichón", "chorizo", and "lomo ibérico", the authors aimed to select those strains with greater potential as biocontrol agents against pathogenic fungi. After a first screening of the inhibitory potential of 24 D. hansenii strains against A. niger, P. verrucosum, P. expansum . . .
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