Journal of Food Quality / 2017 / Article / Tab 3

Review Article

The Use of Starter Cultures in Traditional Meat Products

Table 3

Species of moulds usually found in dry-fermented sausages.

Common speciesUncommon species

Penicillium nalgiovenseP. waksmaniiMucor spp.
P. gladioliAspergillus ochraceusScopulariopsis spp.
P. camembertiE. herbariorumCladosporium spp.
P. chrysogenumE. repensEupenicillium spp.
P. aurantiogriseumA. niveusEurotium spp.
P. brevicompactumP. citrinumTalaromyces spp.
P. nordicumA. candidusGeotrichum candidum
P. phoeniceumP. crustosumTalaromyces wortmannii
Eurotium rubrumP. commune
P. griseofulvumA. sclerotiorum
P. olsoniiA. versicolor
P. implicatumP. alii
Scopulariopsis candidaP. fellutanum
P. solitum

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