Penicillium commune, P. camembertii, the origin of white cheese moulds, and the production of cyclopiazonic acid

Pitt, John I.; Cruickshank, R. H.; Leistner, L.

doi:10.1016/0740-0020(86)90022-5

Cited by 68 publications

(33 citation statements)

References 4 publications

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“…P. roqueforti isolates can produce PR-toxin, roquefortine C, mycophenolic acid, and andrastin A [6,36] but PR-toxin is unstable in cheese and the toxicity and role of the other potential mycotoxins in human health have not been conclusively demonstrated [6]. Wild Penicillium related to P. roqueforti and P. camemberti may produce patulin, cyclopaldic acid [7], and cyclopiazonic acid in culture [27,41]. Cyclopiazonic acid has been produced on cheese agar [27], but has not been implicated in human poisoning [41].…”

Section: Discussionmentioning

confidence: 99%

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Diversity of Yeast and Mold Species from a Variety of Cheese Types

2015

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To generate a comprehensive profile of viable fungi (yeasts and molds) on cheese as it is purchased by consumers, 44 types of cheese were obtained from a local grocery store from 1 to 4 times each (depending on availability) and sampled. Pure cultures were obtained and identified by DNA sequence of the ITS region, as well as growth characteristics and colony morphology. The yeast Debaryomyces hansenii was the most abundant fungus, present in 79 % of all cheeses and 63 % of all samples. Penicillium roqueforti was the most common mold, isolated from a variety of cheeses in addition to the blue cheeses. Eighteen other fungal species were isolated, ten from only one sample each. Most fungi isolated have been documented from dairy products; a few raise potential food safety concerns (i.e. Aspergillus flavus, isolated from a single sample and capable of producing aflatoxins; and Candida parapsilosis, an emerging human pathogen isolated from three cheeses). With the exception of D. hansenii (present in most cheese) and P. roqueforti (a necessary component of blue cheese), no strong correlation was observed between cheese type, manufacturer, or sampling time with the yeast or mold species composition.

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Section: Discussionmentioning

confidence: 99%

“…Wild Penicillium related to P. roqueforti and P. camemberti may produce patulin, cyclopaldic acid [7], and cyclopiazonic acid in culture [27,41]. Cyclopiazonic acid has been produced on cheese agar [27], but has not been implicated in human poisoning [41].…”

Section: Discussionmentioning

confidence: 99%

Diversity of Yeast and Mold Species from a Variety of Cheese Types

2015

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“…Furthermore, consumption of a kodo millet that was heavily contaminated with molds and contained detectable levels of cyclopiazonic acid produced kuduo poisoning, characterized by giddiness and nausea (209). Finally, some strains of Penicillium camembertii involved in the production of gourmet cheese produce cyclopiazonic acid (201).…”

Section: Other Mycotoxins and Purported Mycotoxicosesmentioning

confidence: 99%

Mycotoxins

2003

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Mycotoxins are secondary metabolites produced by microfungi that are capable of causing disease and death in humans and other animals. Because of their pharmacological activity, some mycotoxins or mycotoxin derivatives have found use as antibiotics, growth promotants, and other kinds of drugs; still others have been implicated as chemical warfare agents. This review focuses on the most important ones associated with human and veterinary diseases, including aflatoxin, citrinin, ergot akaloids, fumonisins, ochratoxin A, patulin, trichothecenes, and zearalenone

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“…(1979), is now accepted as a distinct species (Cruickshank and Pitt, 1987b;Pitt and Spotts, in prep.) P. puberuIum, regarded as a separate species by Pitt (1979), has been placed in synonymy (Cruickshank and Pitt, 1987a, b); many isolates placed in P. puberulum by Pitt (1979) are now assigned to P. commune (Pitt et al, 1986).…”

Section: Penicillium Aethiopicummentioning

confidence: 98%

“…Later studies (Cruickshank and Pitt, 1987a, b;EI-Banna et al, 1987;Polonelli et al, 1987) showed that Pitt (1979) had confused P. commune with P. puberuIum, and that both P. commune and P. solitum were separate species. Removal of these species from the concept of Pitt (1979) and Williams and Pitt (1985) has produced a well defined species (Pitt et al, 1986;Pitt, 1988). MYCOTOXINS.…”

Section: Penicillium Aethiopicummentioning

confidence: 98%

Speciation and Synonymy in Penicillium Subgenus Penicillium — Towards a Definitive Taxonomy

Pitt

Cruickshank

1990

Modern Concepts in Penicillium and Aspergillus Classification

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SUMMARY 103Until a few years ago, taxonomy of asexual, haploid fungi such as Penicillium relied primarily on morphological or gross physiological characters. Although, in Penicillium, a large measure of agreement existed, in the final analysis speciation depended on the concepts of the individual taxonomist. The resulting lack of agreement was nowhere more obvious than in Penicillium subgenus Penicillium. Recent developments have changed all this. In particular, the introduction of simple techniques for studying secondary metabolites and improved methods for distinguishing isoenzymes by gel electrophoresis have resulted in independent methods for assessing species concepts.Backed by accurate identifications using traditional methods, careful studies using secondary metabolite profiles and isoenzyme patterns have produced remarkably consistent results both within and between species. Correlations are so clear that it can now be stated confidently that we are approaching a definitive taxonomy for subgenus Penicillium.Of course some new species can be expected to be discovered as unfamiliar habitats are explored, for example, new species and varieties described from seed stores of marsupials on the U.S. prairies. Leaving these latter aside because their status has not yet been fully assessed, some 25 well defined species can be distinguished in subgenus Penicillium.This paper sets out species in subgenus Penicillium as currently conceived by the authors. For each species a diagnosis is given, and a list of synonyms where these have been confirmed by studies on living cultures. Notes on species concepts, ecology and mycotoxin production are also given.

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Penicillium commune, P. camembertii, the origin of white cheese moulds, and the production of cyclopiazonic acid

Cited by 68 publications

References 4 publications

Diversity of Yeast and Mold Species from a Variety of Cheese Types

Diversity of Yeast and Mold Species from a Variety of Cheese Types

Mycotoxins

Speciation and Synonymy in Penicillium Subgenus Penicillium — Towards a Definitive Taxonomy

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