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