Occurrence of Penicillium verrucosum in retail wheat flours from the Spanish market

Cabañas, R.; Bragulat, M.R.; Abarca, M. L.; Castellá, G.; Cabañes, F. Javier

doi:10.1016/j.fm.2008.04.003

Cited by 47 publications

(27 citation statements)

References 19 publications

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“…Recently, the occurrence of P. verrucosum on feedstuff and retail wheat flours purchased in the Spanish market was determined [55,56]. This species was the only OTA producing Penicillium species detected in these substrates.…”

Section: Ota Producing Species In the Genus Penicilliummentioning

confidence: 99%

Ochratoxin A Producing Species in the Genus Penicillium

Cabañes

Bragulat

Castellá

2010

Toxins

110

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Ochratoxin A (OTA) producing fungi are members of the genera Aspergillus and Penicillium. Nowadays, there are about 20 species accepted as OTA producers, which are distributed in three phylogenetically related but distinct groups of aspergilli of the subgenus Circumdati and only in two species of the subgenus Penicillium. At the moment, P. verrucosum and P. nordicum are the only OTA producing species accepted in the genus Penicillium. However, during the last century, OTA producers in this genus were classified as P. viridicatum for many years. At present, only some OTA producing species are known to be a potential source of OTA contamination of cereals and certain common foods and beverages such as bread, beer, coffee, dried fruits, grape juice and wine among others. Penicillium verrucosum is the major producer of OTA in cereals such as wheat and barley in temperate and cold climates. Penicillium verrucosum and P. nordicum can be recovered from some dry-cured meat products and some cheeses.

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Section: Ota Producing Species In the Genus Penicilliummentioning

confidence: 99%

Ochratoxin A Producing Species in the Genus Penicillium

Cabañes

Bragulat

Castellá

2010

Toxins

110

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“…It was found that scouring could remove up to 44% of the OTA in the study of Scudamore, Banks, and MacDonald (2003). Experiment concerned with the distribution of OTA among the milling fractions showed that white flour contains much lower concentrations of OTA than whole meal flour by removing bran and offal (Scudamore et al, 2003), and Cabañas, Bragulat, Abarca, Castell a, and Cabañes (2008) observed a similar result. In contrast, studies in Poland demonstrated that cleaning and milling wheat did not remove OTA in naturally contaminated samples, and the white flour had the same OTA levels with the bran (Chelkowski, Golinski, & Szebiotko, 1981).…”

Section: Introductionmentioning

confidence: 79%

“…In contrast, studies in Poland demonstrated that cleaning and milling wheat did not remove OTA in naturally contaminated samples, and the white flour had the same OTA levels with the bran (Chelkowski, Golinski, & Szebiotko, 1981). In previous studies, further loss during the baking stage is usually small (Cabañas et al, 2008;Scudamore et al, 2003). In a study carried by Valle-Algarra et al (2009), a significant OTA reduction value of 29.8e33.5% took place during dough fermentation, depending on the OTA amount added to the wheat flour.…”

Section: Introductionmentioning

confidence: 80%

Fate of ochratoxin A during wheat milling and some Chinese breakfast processing

Peng

Wang

et al. 2015

Food Control

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“…The b-tubulin gene is a highly conserved gene that is ubiquitous in all eukaryotic cells (Cabañas, Castellá, Abarca, Bragulat, & Cabañes, 2009), and it has previously been applied in PCR methods used for testing for the presence of fungal DNA (Atoui et al, 2007). The results obtained with the conventional PCR based on b-tubulin gene agree with those obtained by qPCR for this gene.…”

Section: Dna Extraction Methodsmentioning

confidence: 99%