Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium
| Autor: | Arnaud Auffret, Stella Debaets, Emmanuel Coton, Monika Coton, Philippe Dantigny, Elisabeth Poirier |
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| Přispěvatelé: | Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM), Université de Brest (UBO) |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Ochratoxin A
Food Safety animal structures [SDV]Life Sciences [q-bio] Biology Microbiology 03 medical and health sciences chemistry.chemical_compound Cheese Penicillium verrucosum Food science Mycotoxin Incubation Mycelium 030304 developmental biology 2. Zero hunger 0303 health sciences 030306 microbiology Penicillium Temperature Blue mold food and beverages Mycotoxins Spores Fungal biology.organism_classification Ochratoxins Citrinin chemistry Food Microbiology France Food Science |
| Zdroj: | Food Microbiology Food Microbiology, Elsevier, 2019, 82, pp.551-559. ⟨10.1016/j.fm.2019.03.026⟩ |
| ISSN: | 0740-0020 1095-9998 |
| Popis: | Moldy food products that are not subject to pathogenic bacterial contamination could be trimmed by consumers to remove fungal mycelium before consumption. However, prior to giving such recommendations to consumers, it is necessary to evaluate potential mycotoxin migration in these products. This study aimed at quantifying citrinin (CIT) and ochratoxin A (OTA) accumulation and migration in a French semi-hard Comte cheese after artificial inoculation with a CIT- and OTA-producing Penicillium verrucosum strain. At 8 °C, CIT and OTA production started after 14 days and 28 days incubation, respectively; while at 20 °C, both mycotoxins were produced from day 7. At 20 °C, maximum CIT concentration, about 50000 ng/g, was 20 fold that at 8 °C. Regardless of temperature, maximum OTA concentration was about 4000 ng/g cheese. Maximum concentrations were obtained in the upper part of the cheese, but depending on incubation time, mycotoxins were detected up to 1.6 cm in depth. As long as only white mycelium developed on the cheese surface, trimming can be acceptable, but a blue mold color (due to fungal sporulation) was associated with the accumulation of significant amounts of mycotoxins so the product should be discarded. |
| Databáze: | OpenAIRE |
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