Toxin production by 50 strains of Penicillium used in the cheese industry

Lafont, P.; Lafont, J.; Payen, J.; Chany, E; Bertin, G.; Frayssinet, C

doi:10.1016/s0015-6264(76)80258-1

Cited by 13 publications

(6 citation statements)

References 2 publications

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“…One culture extract was carcinogenic by oral and subcutaneous routes (3). On the contrary, in different biological tests, culture extracts were slightly or not toxic (5,8). Long-term feeding experiments with rainbow trout (2) and rats, using P. camemberti cultures and cheese, as well as subcutaneous application of the mycelia, did not give any indication of a detrimental or carcinogenic effect (1).…”

Section: Discussionmentioning

confidence: 99%

Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese

Bars¹

1979

Appl Environ Microbiol

141

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Every Penicillium camemberti strain freshly isolated from 20 commercial cheese brands produced cyclopiazonic acid in two culture media at 25, 13, and 4°C; the toxin yield was greatly dependent on the strain and environmental parameters (medium, temperature, and incubation time). The toxigenic ability appeared as a log-normal distribution. This mycotoxin was found in the crust (0.05 to 0.1 ,ug/g in three samples, 0.1 to 0.2 ,ug/g in five samples, and 0.4, 1, and 1.5 ,Lg/g in three other samples) but not in the inner part. When its acute toxicity is considered, doses eventually ingested by consumers are very low (lower than 4 ,ug). Means for prevention are discussed. A highly toxigenic strength and rate appear to be necessary features leading to natural contamination in cheeses. The distribution of toxigenic ability makes possible without delay a choice of weakly toxic strains.

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Section: Discussionmentioning

confidence: 99%

Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese

Bars¹

1979

Appl Environ Microbiol

141

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“…Penicillium camemberti isolates produce cyclopiazonic acid (Still et al, 1978), but not usually in cheese (Schoch et al, 1984). Penicillium roqueforti produces PR toxin in pure culture (Lafont et al, 1976), but only very low levels in cheese (Finoli et al, 2001). It also produces roquefortine C and mycophenolic acid, but these compounds have very low toxicity (Finoli et al, 2001).…”

Section: Pathogensmentioning

confidence: 99%

Milk and dairy products

Chairman}¹,

Cordier²,

Gram³

et al. 2005

Micro-Organisms in Foods 6

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“…In a previous study of in vitro toxigenesis of Penicillium roqueforti isolated from bluemolded cheeses, we have shown that there is a great heterogeneity between strains in terms of toxin synthesis (7). The diversity of the data from three assay systems (chicken embryo developmental inhibition, cell culture toxicity, and mouse lethality) clearly showed that various fungal metabolites are involved.…”

mentioning

confidence: 92%

Production of mycophenolic acid by Penicillium roqueforti strains

Lafont¹,

Debeaupuis²,

Gaillardin³

et al. 1979

Appl Environ Microbiol

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Sixteen strains of Penicillium roqueforti Thom, isolated from blue-molded cheeses, were studied. In vitro, all of these strains produced mycophenolic acid, some on the order of 0.8 to 4 mg/g od dry culture. The greatest yields were obtained after 10 days of incubation of cultures at 15 degrees C. However, under some experimental conditions, mycophenolic acid was not alone responsible for the toxicity of culture extracts to chicken embryos.

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Toxin production by 50 strains of Penicillium used in the cheese industry

Cited by 13 publications

References 2 publications

Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese

Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese

Milk and dairy products

Production of mycophenolic acid by Penicillium roqueforti strains

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