Evaluation of several culture media for production of patulin by Penicillium species
The aim of this study was to evaluate different species of Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. Additionally, six different culture media were compared to determine maximum patulin production. Eleven different strains of Pen...
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| Veröffentlicht in: | International journal of food microbiology 2005-02, Vol.98 (3), p.241-248 |
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| creator | Dombrink-Kurtzman, Mary Ann Blackburn, Judy A. |
| description | The aim of this study was to evaluate different species of
Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. Additionally, six different culture media were compared to determine maximum patulin production. Eleven different strains of
Penicillium species were selected because they had previously been reported to be producers of patulin. The strains included
Penicillium expansum,
Penicillium griseofulvum (formerly
Penicillium urticae),
Penicillium clavigerum, and
Penicillium coprobium and a recent
Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose/yeast extract/peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 h. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the
P. griseofulvum isolates were the highest producers of patulin at 96 h. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although
P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other
Penicillium species are capable of producing more patulin than strains of
P. expansum. The apple juice industry should be alert to the possibility that
Penicillium species other than
P. expansum can be responsible for the occurrence of patulin. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2004.07.006 |
| format | Article |
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Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. Additionally, six different culture media were compared to determine maximum patulin production. Eleven different strains of
Penicillium species were selected because they had previously been reported to be producers of patulin. The strains included
Penicillium expansum,
Penicillium griseofulvum (formerly
Penicillium urticae),
Penicillium clavigerum, and
Penicillium coprobium and a recent
Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose/yeast extract/peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 h. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the
P. griseofulvum isolates were the highest producers of patulin at 96 h. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although
P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other
Penicillium species are capable of producing more patulin than strains of
P. expansum. The apple juice industry should be alert to the possibility that
Penicillium species other than
P. expansum can be responsible for the occurrence of patulin.</description><identifier>ISSN: 0168-1605</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2004.07.006</identifier><identifier>PMID: 15698685</identifier><identifier>CODEN: IJFMDD</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Apple juice ; Biological and medical sciences ; culture filtrates ; culture media ; Culture Media - chemistry ; food contamination ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food industries ; Food Microbiology ; Fruit - chemistry ; Fruit - microbiology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; isolation ; Manganese ; patulin ; Patulin - analysis ; Patulin - biosynthesis ; Patulin production ; Penicillium ; Penicillium - metabolism ; Penicillium expansum ; Penicillium griseofulvum ; Penicillum ; secondary metabolites ; Solanum tuberosum ; Species Specificity ; Time Factors ; toxigenic strains ; viability</subject><ispartof>International journal of food microbiology, 2005-02, Vol.98 (3), p.241-248</ispartof><rights>2004 Elsevier B.V.</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c460t-b8167925bbc701c8de742c217d80ad3df1ecdd71449814fe2eee2ed9888fc0113</citedby><cites>FETCH-LOGICAL-c460t-b8167925bbc701c8de742c217d80ad3df1ecdd71449814fe2eee2ed9888fc0113</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.ijfoodmicro.2004.07.006$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16517878$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15698685$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Dombrink-Kurtzman, Mary Ann</creatorcontrib><creatorcontrib>Blackburn, Judy A.</creatorcontrib><title>Evaluation of several culture media for production of patulin by Penicillium species</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The aim of this study was to evaluate different species of
Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. Additionally, six different culture media were compared to determine maximum patulin production. Eleven different strains of
Penicillium species were selected because they had previously been reported to be producers of patulin. The strains included
Penicillium expansum,
Penicillium griseofulvum (formerly
Penicillium urticae),
Penicillium clavigerum, and
Penicillium coprobium and a recent
Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose/yeast extract/peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 h. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the
P. griseofulvum isolates were the highest producers of patulin at 96 h. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although
P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other
Penicillium species are capable of producing more patulin than strains of
P. expansum. The apple juice industry should be alert to the possibility that
Penicillium species other than
P. expansum can be responsible for the occurrence of patulin.</description><subject>Apple juice</subject><subject>Biological and medical sciences</subject><subject>culture filtrates</subject><subject>culture media</subject><subject>Culture Media - chemistry</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>Fruit - chemistry</subject><subject>Fruit - microbiology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>isolation</subject><subject>Manganese</subject><subject>patulin</subject><subject>Patulin - analysis</subject><subject>Patulin - biosynthesis</subject><subject>Patulin production</subject><subject>Penicillium</subject><subject>Penicillium - metabolism</subject><subject>Penicillium expansum</subject><subject>Penicillium griseofulvum</subject><subject>Penicillum</subject><subject>secondary metabolites</subject><subject>Solanum tuberosum</subject><subject>Species Specificity</subject><subject>Time Factors</subject><subject>toxigenic strains</subject><subject>viability</subject><issn>0168-1605</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0U1rHCEYwHEJLckmzVdop4f2NtPHeVOPZUmbQqCFJmdx9DG4OONWx4V8-xh2S3rsQbz81Ie_hHyk0FCg45dd43Y2BDM7HUPTAvQNsAZgPCMbypmou36EN2RTLK_pCMMFuUxpBwBD18E5uaDDKPjIhw25vzkon9XqwlIFWyU8YFS-0tmvOWI1o3GqsiFW-xhM1n_dXq3Zu6WanqpfuDjtvHd5rtIetcP0jry1yie8Pu1X5OHbzf32tr77-f3H9utdrct8az1xOjLRDtOkGVDNDbK-1S1lhoMynbEUtTGM9r3gtLfYIpZlBOfcaqC0uyKfj_eW4f5kTKucXdLovVow5CQpY6PohShQHGHplVJEK_fRzSo-SQryJancyX-SypekEpgsScvZ96dH8lRyvJ48NSzg0wmopJW3US3apVc3DpRxxov7cHRWBakeYzEPv1ugHYBgbOj6IrZHgSXawWGUqeRcdPmEiHqVJrj_GPgZdpWlZQ</recordid><startdate>20050215</startdate><enddate>20050215</enddate><creator>Dombrink-Kurtzman, Mary Ann</creator><creator>Blackburn, Judy A.</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20050215</creationdate><title>Evaluation of several culture media for production of patulin by Penicillium species</title><author>Dombrink-Kurtzman, Mary Ann ; Blackburn, Judy A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c460t-b8167925bbc701c8de742c217d80ad3df1ecdd71449814fe2eee2ed9888fc0113</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>Apple juice</topic><topic>Biological and medical sciences</topic><topic>culture filtrates</topic><topic>culture media</topic><topic>Culture Media - chemistry</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>Fruit - chemistry</topic><topic>Fruit - microbiology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>isolation</topic><topic>Manganese</topic><topic>patulin</topic><topic>Patulin - analysis</topic><topic>Patulin - biosynthesis</topic><topic>Patulin production</topic><topic>Penicillium</topic><topic>Penicillium - metabolism</topic><topic>Penicillium expansum</topic><topic>Penicillium griseofulvum</topic><topic>Penicillum</topic><topic>secondary metabolites</topic><topic>Solanum tuberosum</topic><topic>Species Specificity</topic><topic>Time Factors</topic><topic>toxigenic strains</topic><topic>viability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Dombrink-Kurtzman, Mary Ann</creatorcontrib><creatorcontrib>Blackburn, Judy A.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Dombrink-Kurtzman, Mary Ann</au><au>Blackburn, Judy A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Evaluation of several culture media for production of patulin by Penicillium species</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2005-02-15</date><risdate>2005</risdate><volume>98</volume><issue>3</issue><spage>241</spage><epage>248</epage><pages>241-248</pages><issn>0168-1605</issn><eissn>1879-3460</eissn><coden>IJFMDD</coden><abstract>The aim of this study was to evaluate different species of
Penicillium to identify those which have the potential to produce the greatest amount of the mycotoxin, patulin. Additionally, six different culture media were compared to determine maximum patulin production. Eleven different strains of
Penicillium species were selected because they had previously been reported to be producers of patulin. The strains included
Penicillium expansum,
Penicillium griseofulvum (formerly
Penicillium urticae),
Penicillium clavigerum, and
Penicillium coprobium and a recent
Penicillium sp. isolated from an apple. Cultures were grown in duplicate in three different liquid media: potato dextrose, malt extract, and glucose/yeast extract/peptone, both with and without manganese supplementation. Patulin production was compared at 24, 48, 72, and 96 h. Variability in patulin production occurred among the different species, growth media used, and time of incubation. All three of the
P. griseofulvum isolates were the highest producers of patulin at 96 h. For most of the strains, potato dextrose broth supplemented with manganese was optimal for maximum production of patulin. Although
P. expansum is frequently cited as the most likely source of patulin in apple juice, certain other
Penicillium species are capable of producing more patulin than strains of
P. expansum. The apple juice industry should be alert to the possibility that
Penicillium species other than
P. expansum can be responsible for the occurrence of patulin.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><pmid>15698685</pmid><doi>10.1016/j.ijfoodmicro.2004.07.006</doi><tpages>8</tpages></addata></record> |
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| ispartof | International journal of food microbiology, 2005-02, Vol.98 (3), p.241-248 |
| issn | 0168-1605 1879-3460 |
| language | eng |
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| source | MEDLINE; Access via ScienceDirect (Elsevier) |
| subjects | Apple juice Biological and medical sciences culture filtrates culture media Culture Media - chemistry food contamination Food Contamination - analysis Food Contamination - prevention & control Food industries Food Microbiology Fruit - chemistry Fruit - microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology isolation Manganese patulin Patulin - analysis Patulin - biosynthesis Patulin production Penicillium Penicillium - metabolism Penicillium expansum Penicillium griseofulvum Penicillum secondary metabolites Solanum tuberosum Species Specificity Time Factors toxigenic strains viability |
| title | Evaluation of several culture media for production of patulin by Penicillium species |
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