Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti

Fontaine, Kévin; Hymery, Nolwenn; Lacroix, Marlène Z.; Puel, Sylvie; Rigalma, Karim; Gaydou, Vincent; Coton, Emmanuel; Mounier, Jérôme

doi:10.1016/j.ijfoodmicro.2015.07.021

Cited by 21 publications

(16 citation statements)

References 30 publications

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“…Fungal growth in artificial media with modified a w , as managed in this study, possibly suffered from the high amount of salt supplemented in the lowest a w regimes. It is well know that compounds added to modify a w (glycerol or NaCl), interfere with fungal metabolism, the former enhancing fungal growth, being a carbon source, and the latter becoming toxic for fungi at high dosages [ 47 , 48 , 49 ]. Toxicity more than a w could have limited the fungal activity of some Penicillium species; therefore, further trials on cheese will be required to define cardinal a w regimes.…”

Section: Discussionmentioning

confidence: 99%

“…Several authors agree on the very high incidence of toxigenic strains in P. roqueforti populations [ 23 , 24 , 56 , 57 ]. Significant reduction in ROQ-C was observed with T lower than 12 °C, NaCl concentrations 8% and modified atmosphere (1%–5% O 2 and 20%–40% CO 2 ; [ 48 ]). A substantial support in describing the role of abiotic factors will come from the genome of P. roqueforti recently published [ 58 ].…”

Section: Discussionmentioning

confidence: 99%

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Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

Leggieri

Decontardi

Bertuzzi

et al. 2016

Toxins

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The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity (aw) conditions on growth and toxin production by some toxigenic fungi signaled in cheese. Aspergillus versicolor, Penicillium camemberti, P. citrinum, P. crustosum, P. nalgiovense, P. nordicum, P. roqueforti, P. verrucosum were considered they were grown under different T (0–40 °C) and aw (0.78–0.99) regimes. The highest relative growth occurred around 25 °C; all the fungi were very susceptible to aw and 0.99 was optimal for almost all species (except for A. versicolor, awopt = 0.96). The highest toxin production occurred between 15 and 25 °C and 0.96–0.99 aw. Therefore, during grana cheese ripening, managed between 15 and 22 °C, ochratoxin A (OTA), penitrem A (PA), roquefortine-C (ROQ-C) and mycophenolic acid (MPA) are apparently at the highest production risk. Bete and logistic function described fungal growth under different T and aw regimes well, respectively. Bete function described also STC, PA, ROQ-C and OTA production as well as function of T. These models would be very useful as starting point to develop a mechanistic model to predict fungal growth and toxin production during cheese ripening and to help advising the most proper setting of environmental factors to minimize the contamination risk.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

Leggieri

Decontardi

Bertuzzi

et al. 2016

Toxins

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“…Another 18 molds previously isolated (from Cecil (Chechil) cheese from the Kars district, Tomas cheese from the Elazig-Bingol district, Surk cheese from the Hatay district, and Tulum cheese from the Mediterranean region) were also used in this study. In total, 40 mold isolates were purified on PDA (Florez & Mayo, 2006;Çakmakçı et al, 2012;Fontaine et al, 2015). To prepare stock cultures, purified isolates were grown on PDA at 25°C for 5 days.…”

Section: Mold Isolation From Cheese Samplesmentioning

confidence: 99%

“…Others, such as andrastin A and mycophenolic acid are important for pharmaceutical industry due to antitumor, antibacterial, or immunosuppressive effects (Rojas-Aedo et al, 2017). Penicillium roqueforti, the principal fungal species of blue cheeses, is known to produce PR toxin, roquefortine C and D, mycophenolic acid, isofumigaclavine A (roquefortine A), festuclavine, agroclavine, eremofortines, andrastins and citreo isocoumarin (Nielsen et al, 2006;O'Brien et al, 2006;Visagie et al, 2014;Fontaine et al, 2015;Del-Cid et al, 2016;Garcia-Estrada & Martin, 2016;Gillot et al, 2017a). Roquefortine C, mycophenolic acid and PR toxin are the most commonly reported among these metabolites (Gillot et al, 2017b;Garcia-Estrada & Martin, 2016).…”

Section: Introductionmentioning

confidence: 99%

Identification of Filamentous Fungi in Turkish Mold-Ripened Cheeses and Screening of Mycotoxin Genes of Penicillium Roqueforti Isolates

Kirtil

Metin

Arıcı

2021

J microb biotech food sci

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Turkish mold-ripened cheese varieties are traditionally produced by spontaneous fungal growth during the ripening process in cellars or caves. In this study, fourty strains of filamentous fungi were isolated from mold-ripened cheeses of different regions. Internal transcribed spacer (ITS) sequencing identified the most common species as Penicillium roqueforti (52%). The two key genes, roqA/rds and mpaC, involved in the biosynthesis of roquefortine C and mycophenolic acid, respectively, were screened by PCR. The presence of fragments of these genes in all P. roqueforti isolates indicates the potential of the isolates for production of these metabolites. Four selected strains of P. roqueforti produced roquefortine C, but mycophenolic acid was detected in only two strains. Variability in the production of the metabolites might indicate the presence of polymorphisms outside of the region amplified or in other genes or their regulatory regions in the biosynthetic pathway.

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“…Globally, several studies have focused on the occurrence of mycotoxins in cheese; the most widely reported compounds were citrinin (CIT), penitrem A (PA), roquefortine C (ROQ-C), sterigmatocystin (STC), and ochratoxin A (OTA) [6][7][8][9][10][11]. Penicillium spp.…”

Section: Of 14mentioning

confidence: 99%

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

2020

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No information is available in the literature about the influence of temperature (T) on Penicillium and Aspergillus spp. growth and mycotoxin production on cheese rinds. The aim of this work was to: (i) study fungal ecology on cheese in terms of T requirements, focusing on the partitioning of mycotoxins between the rind and mycelium; and (ii) validate predictive models previously developed by in vitro trials. Grana cheese rind blocks were inoculated with A. versicolor, P. crustosum, P. nordicum, P. roqueforti, and P. verrucosum, incubated at different T regimes (10–30 °C, step 5 °C) and after 14 days the production of mycotoxins (ochratoxin A (OTA); sterigmatocystin (STC); roquefortine C (ROQ-C), mycophenolic acid (MPA), Pr toxin (PR-Tox), citrinin (CIT), cyclopiazonic acid (CPA)) was quantified. All the fungi grew optimally around 15–25 °C and produced the expected mycotoxins (except MPA, Pr-Tox, and CIT). The majority of the mycotoxins produced remained in the mycelium (~90%) in three out of five fungal species (P. crustosum, P. nordicum, and P. roqueforti); the opposite occurred for A. versicolor and P. verrucosum with 71% and 58% of STC and OTA detected in cheese rind, respectively. Available predictive models fitted fungal growth on the cheese rind well, but validation was not possible for mycotoxins because they were produced in a very narrow T range.

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Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti

Cited by 21 publications

References 30 publications

Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

Identification of Filamentous Fungi in Turkish Mold-Ripened Cheeses and Screening of Mycotoxin Genes of Penicillium Roqueforti Isolates

Modelling Fungal Growth, Mycotoxin Production and Release in Grana Cheese

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