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首页> 外文期刊>Food microbiology >Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese
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Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheese

机译：传统工匠意大利山洞奶酪的霉菌真菌和霉菌毒素风险

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摘要

Cave cheese is a surface mold-ripened variety of cheese produced also in South of Italy, exploiting fungal population naturally occurring on cave walls, as part of secondary microbiota for ripening. In this study, 148 fungal strains were isolated from 22 independent cave cheese samples, collected in 13 Italian geographical locations, mostly in Apulian area.DNA-based identification showed the presence of twenty-four fungal species in the outer part of the cheese ripened in caves. Aspergillus westerdijkiae and Penicillium biforme resulted the most frequently isolated species, followed by Penicillium roqueforti and Penicillium solitum. The 86% of cheese sample presented at least one toxigenic species and the 45% revealed the presence of ochratoxigenic species, A. westerdijkiae and A. steynii, suggesting possible mycotoxin risk during ripening stage in caves, confirmed by the presence of ochratoxin A (OTA) in the rind of 36% of samples.In conclusion, cave cheese is a susceptible product for toxigenic mold growth and in particular OTA contamination, therefore adeguate scientific tools for matching organolectic consumer expectations and complete safety of food should be developed, as well as spontaneously molded and not monitored cheeses should not be consumed to avoid mycotoxin risk.
机译：洞穴干酪是一种表面发霉的干酪品种，也是在意大利南部生产的，利用天然存在于洞穴壁上的真菌种群作为次生微生物的一部分进行成熟。在这项研究中，从22个独立的洞穴干酪样品中分离了148个真菌菌株，这些样品分别收集于意大利的13个地理位置（主要在阿普利亚地区）中。基于DNA的鉴定显示，在成熟的干酪外部存在24种真菌种类。洞穴。西曲霉和双甲酸青霉菌是最常分离的物种，其次是罗克福尔青霉和Solitum solitum。奶酪样品中的86％呈现至少一种产毒物种，而45％的奶酪显示存在产曲霉菌的物种A. westerdijkiae和A. steynii，这表明在ripe熟的洞穴中可能存在霉菌毒素的风险，已被by曲毒素A（OTA）的存在所证实。 ），其中36％的样品是果皮。总之，山洞奶酪是易受毒物霉菌滋生，特别是OTA污染的易感产品，因此应开发符合有机电消费者期望和完全食品安全的可靠科学工具，以及请勿食用自发成型且未经监控的奶酪，以避免霉菌毒素风险。

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