Review Article
The Use of Starter Cultures in Traditional Meat Products
Table 3
Species of moulds usually found in dry-fermented sausages.
| Common species | Uncommon species |
| Penicillium nalgiovense | P. waksmanii | Mucor spp. | P. gladioli | Aspergillus ochraceus | Scopulariopsis spp. | P. camemberti | E. herbariorum | Cladosporium spp. | P. chrysogenum | E. repens | Eupenicillium spp. | P. aurantiogriseum | A. niveus | Eurotium spp. | P. brevicompactum | P. citrinum | Talaromyces spp. | P. nordicum | A. candidus | Geotrichum candidum | P. phoeniceum | P. crustosum | Talaromyces wortmannii | Eurotium rubrum | P. commune | | P. griseofulvum | A. sclerotiorum | | P. olsonii | A. versicolor | | P. implicatum | P. alii | | Scopulariopsis candida | P. fellutanum | | P. solitum | | |
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