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High efficiency transformation of Penicillium nalgiovense with integrative and autonomously replicating plasmids
ArticleAbstract: Penicillium nalgiovense is a filamentous fungus that is acquiring increasing biotechnological importPalabras claves:Autonomous replication, Food starters, Penicillium nalgiovense, TransformationAutores:Federico S. Laich, Fierro F., García-Rico R.O., Martin J.F.Fuentes:scopusMicrobiological and sensory characteristics of mould-ripened salami under different packaging conditions
ArticleAbstract: The preservation of mould-ripened salami was investigated during 48 days at 19-20 °C under differentPalabras claves:Dry sausages, Mould-ripened salami, Packaging, Penicillium nalgiovenseAutores:Canel R.S., Federico S. Laich, Guerrissi S., Ludemann V., Mónaco G., Renaud V., Sanchez M., Wagner J.R.Fuentes:scopus