ASSOCIATED MYCOFLORA OF CHEESE

In this study of hard, semi-hard and semi-soft cheeses from Denmark, France, Greece, UK and other countries, 371 fungal isolates were identified of which 91% were Penicillium species. Penicillium commune was the most widespread and most frequently occurring (42%) species. Most of the isolates (88%) found on cheese belonged to the following species: P. commune, P. nalgiovense, P. verrucosum, P. solitum, P. roqueforti, Aspergillus versicolor, P. crustosum, P. atramentosum, P. chrysogenum and P. echinulatum. Mycological investigations in cheese factories showed that control of cheese smear contamination was important in an attempt to prevent mould growth on cheese. Some species showed a consistent ability to produce mycotoxins: P. commune produced cyclopiazonic acid, P. verrucosum produced ochratoxin A, A. versicolor produced sterigmatocystin and P. crustosum produced penitrem A and roquefortine C.