Influence of Carbohydrate and Nitrogen Source on Patulin Production by Penicillium patulum
| Autor: | Lloyd B. Bullerman, W. T. Stott |
|---|---|
| Rok vydání: | 1975 |
| Předmět: |
General Immunology and Microbiology
biology food and beverages General Medicine Carbohydrate medicine.disease_cause biology.organism_classification General Biochemistry Genetics and Molecular Biology Patulin chemistry.chemical_compound chemistry Mold Casein Penicillium medicine Food microbiology Food science General Pharmacology Toxicology and Pharmaceutics Lactose Incubation |
| Zdroj: | Applied Microbiology. 30:850-854 |
| ISSN: | 0003-6919 |
| DOI: | 10.1128/am.30.5.850-854.1975 |
| Popis: | A strain of Penicillium patulum , isolated from cheddar cheese, produced patulin when grown on liquid media containing lactose and milk nitrogen sources. Patulin production was affected by the temperature of incubation, the type and amount of carbohydrate, and the type of nitrogen source present. Patulin levels generally were depressed by incubation at 5 C and low carbohydrate levels. Patulin was produced at low levels in the absence of sugars at 5 C when the mold was grown on milk nitrogen sources. No patulin was detected in cultures grown on 25% casein slurries or cheddar cheese, even though growth of the mold was extensive. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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