The mycobiota of three dry-cured meat products from Slovenia

Silva Sonjak, Mia Ličen, Jens Christian Frisvad, Nina Gunde-Cimerman

    Research output: Contribution to journalJournal articleResearchpeer-review


    The surface mycobiota of three types of Slovenian dry-cured meat products were isolated from a total of 75 items of product that were sampled periodically during the drying/ripening stage of processing. The predominant filamentous fungal genus isolated was Penicillium. Eurotium spp., Aspergillus versicolor and Cladosporium spp. were isolated from only two of the products. Eight Penicillium species were identified. Penicillium nordicum was recovered frequently. Penicillium nalgiovense was recovered less frequently, from one product only (a salami), while a yet-to-be described species Penicillium “milanense” was isolated from 21 items. The other penicillia were rarely isolated. Of the isolated and identified species, those that can produce mycotoxins are: A. versicolor, Penicillium brevicompactum, Penicillium chrysogenum, P. nordicum, and Penicillium polonicum. Their growth on dry-cured meat products is undesirable.
    Original languageEnglish
    JournalFood Microbiology
    Issue number3
    Pages (from-to)373-376
    Publication statusPublished - 2011


    • Mycotoxins
    • Penicillium
    • Eurotium
    • Water activity (aw)
    • Aspergillus
    • Cladosporium
    • Dry-cured meat products


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