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首页> 外文期刊>Food microbiology >Production and migration of ochratoxin A and citrinin in Comte cheese by an isolate of Penicillium vemicosum selected among Penicillium spp. mycotoxin producers in YES medium
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Production and migration of ochratoxin A and citrinin in Comte cheese by an isolate of Penicillium vemicosum selected among Penicillium spp. mycotoxin producers in YES medium

机译：通过从青霉属中分离出的青霉菌的分离株，在孔德干酪中生产ra曲霉毒素A和西林蛋白。 YES培养基中的霉菌毒素生产者

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摘要

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 degrees C, CIT and OTA production started after 14 days and 28 days incubation, respectively; while at 20 degrees C, both mycotoxins were produced from day 7. At 20 degrees C, maximum CIT concentration, about 50000 ng/g, was 20 fold that at 8 degrees 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.
机译：消费者可以修整未受致病细菌污染的发霉食品，以在食用前去除真菌菌丝体。但是，在向消费者提供此类建议之前，有必要评估这些产品中潜在的霉菌毒素迁移。这项研究旨在量化人工接种接种产生CIT和OTA的青霉菌后，法国半硬Comte奶酪中的柑桔素（CIT）和曲毒素A（OTA）积累和迁移。在8摄氏度下，分别孵育14天和28天后才开始生产CIT和OTA；而在20摄氏度时，第7天就产生了两种霉菌毒素。在20摄氏度时，最大CIT浓度约为50000 ng / g，是8摄氏度时的20倍。无论温度如何，最大OTA浓度约为4000 ng / g。克奶酪。在奶酪的上部获得了最大浓度，但是根据孵育时间的不同，可检测到深度达1.6厘米的霉菌毒素。只要奶酪表面只出现白色菌丝体，修边是可以接受的，但是蓝色霉菌的颜色（由于真菌孢子形成）与大量霉菌毒素的积累有关，因此应将其丢弃。

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  • 来源
    《Food microbiology》 |2019年第9期|551-559|共9页
  • 作者

    Coton Monika; Auffret Arnaud; Poirier Elisabeth; Debaets Stella; Coton Emmanuel; Dantigny Philippe;

  • 作者单位

    Univ Brest, Lab Univ Biodiversite & Ecol Microbienne, F-29280 Plouzane, France;

    Univ Brest, Lab Univ Biodiversite & Ecol Microbienne, F-29280 Plouzane, France;

    Univ Brest, Lab Univ Biodiversite & Ecol Microbienne, F-29280 Plouzane, France;

    Univ Brest, Lab Univ Biodiversite & Ecol Microbienne, F-29280 Plouzane, France;

    Univ Brest, Lab Univ Biodiversite & Ecol Microbienne, F-29280 Plouzane, France;

    Univ Brest, Lab Univ Biodiversite & Ecol Microbienne, F-29280 Plouzane, France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Food safety; Mycotoxins; Migration; Penicillium; Semi-hard cheese;

    机译：食品安全;霉菌毒素;迁移;青霉菌;半硬干酪;

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