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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：通过在Penicillium SPP中选择的青霉醋栗分离乳清乳酸辣椒素的生产和迁移。氏菌毒生产商在是媒介

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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：消费者可以修剪不受致病细菌污染的发霉的食物，以在消耗前去除真菌菌丝体。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的潜在的霉菌毒素迁移。该研究旨在在人工接种后量化柠檬水（CIT）和OCHRATOXIN A（OTA）在法国半硬型乳酪中的积累和迁移，并用植物和OTA产生的植物和OTA-生成的青霉菌菌株。在8℃，CIT和OTA生产分别在孵育14天后开始;虽然在20摄氏度下，两种霉菌毒素是从第7天产生的。在20℃下，最大CIT浓度为约50000ng / g为20倍，在8℃下。无论温度如何，最大OTA浓度为约4000ng / G奶酪。在奶酪的上部获得最大浓度，但取决于孵育时间，检测霉菌毒素深度高达1.6cm。只要只有在乳酪表面开发的白菌丝体，修剪可以接受，但是蓝色模具颜色（由于真菌孢子率）与大量霉菌毒素的积累相关，因此应丢弃产品。

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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;青霉素;半硬奶酪;

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