Production of patulin and citrinin by penicillium expansum from British columbia (Canada) apples

被引：28

作者：

Abramson D. ^{[1
]}

Lombaert G. ^{[2
]}

Clear R.M. ^{[3
]}

Sholberg P. ^{[4
]}

Trelka R. ^{[2
]}

Rosin E. ^{[2
]}

机构：

[1] Agriculture and Agri-Food Canada, Cereal Research Center, Winnipeg, MB R3T 2M9

[2] Health Canada, Health Products and Food Branch, Winnipeg, MB R2J 3Y1

[3] Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB R3C 3G8

[4] Agriculture and Agri-Food Canada, Pacific Agri-Food Research Center, Summerland

来源：

Mycotoxin Research | 2009年 / 25卷 / 2期

关键词：

Apple; Canada; Citrinin; Patulin; Penicillium expansum;

D O I：

10.1007/s12550-009-0012-4

中图分类号：

学科分类号：

摘要：

Twenty-four isolates of Penicillium expansum Link from British Columbia (Canada) apples were cultured in yeast-extract sucrose (YES) at 25°C for 28 days to investigate production of patulin and citrinin. These isolates proved to be potent producers of citrinin, patulin, or in most cases, both mycotoxins. In every isolate, citrinin, patulin, or both compounds were produced at levels as high as 565 μg/mL (mean 269 μg/mL) and 100 μg/mL (mean 31 μg/mL), respectively. Of the 24 isolates, 4 produced citrinin only, and 2 produced patulin only. Overall, 83% of the isolates formed patulin and 91% formed citrinin. YES broth proved to be an effective medium for patulin and citrinin production. Other workers have noted that production of these mycotoxins in culture often presages production in fruits, so these results might help Canadian fruit processors evaluate and minimize mycotoxin levels in their products. © 2009 Society for Mycotoxin Research and Springer.

引用

页码：85 / 88

页数：3

共 13 条

[11]

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[12]

Vinas I., Dadon J., Sanchis V., Citrinin-producing capacity of Penicillium expansum strains from apple packinghouses of Lerida (Spain), Int J Food Microbiol, 19, pp. 153-156, (1993)

[13]

Watanabe M., Production of mycotoxins by Penicillium expansum inoculated into apples, J Food Prot, 71, pp. 1714-1719, (2008)

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