| 1. |
- Bakeeva, Albina, et al.
(författare)
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Distribution of mycotoxins produced by Penicillium spp. inoculated in apple jam and creme fraiche during chilled storage
- 2019
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Ingår i: International Journal of Food Microbiology. - : Elsevier BV. - 0168-1605 .- 1879-3460. ; 292, s. 13-20
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Tidskriftsartikel (refereegranskat)abstract
- Estimations of consumer exposure to mycotoxins through surveillance of mycotoxins in the food trade are well described, but the exposure due to mouldy food in private homes is not known, and may result from removing visible mould on food and eating the rest. In this study, we followed the growth of Penicillium expansum on the surface of apple jam and Penicillium verrucosum on creme fraiche, as well as production and distribution of fungal metabolites throughout the sample (approx. 6 cm high divided into three equal layers), using a multianalyte method, over time (up to 28 days) and at 4, 8 and 15 degrees C.Growth rates and apparent lag times for P. expansum in apple jam at different temperatures were estimated by fitting to the Baranyi model. The growth rates were 1.7, 2.7 and 4.3 mm day(-1) for storage at 4, 8 and 15 degrees C, respectively; apparent lag times decreased with increasing storage temperature and were 10.6, 7.9 and 2.6 days at corresponding temperatures. Patulin and roquefortine C were identified and quantified, among other fungal metabolites. Patulin was detected in all 2-cm layers of the apple jam at 15 degrees C. Concentrations in the upper two layers of the jar corresponded to exposures exceeding the health based guidance value (HBGV) for a normal serving size. Consequently, removal of the mouldy part is insufficient to avoid unhealthy exposure. In contrast to patulin, roquefortine C was also produced at 4 degrees C.The growth of P. verrucosum on creme fraiche was very restricted and could not be modelled. Despite the small colony (8 +/- 0.5 mm in diameter), ochratoxin A and citrinin were detected after 21 days at 15 degrees C in the top 2 cm layer (including the fungal colony), and at concentrations in a normal serving corresponding to an exposure above the HBGV established by EFSA for both mycotoxins. Questiomycin A, an antibiotic, was also produced in creme fraiche but in contrast to the two mycotoxins, was detected throughout all layers of the creme fraiche and was produced also at 4 and 8 degrees C.As a complement to a previous study, we also present production and the distribution of major fungal metabolites in apple jam and creme fraiche for some additional fungal strains (P. crustosum, P. roqueforti and P. verrucosum on apple jam and P. expansum on creme fraiche). A pilot study investigating the effect of inoculation size on toxin production may have implications for the best inoculum to use in experimental studies.
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| 2. |
- Leong, Su-lin L., et al.
(författare)
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The extreme xerophilic mould Xeromyces bisporus : Growth and competition at various water activities
- 2011
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Ingår i: International Journal of Food Microbiology. - Amsterdam, Netherlands : Elsevier. - 0168-1605 .- 1879-3460. ; 145:1, s. 57-63
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Tidskriftsartikel (refereegranskat)abstract
- Little is known about the mould, Xeromyces bisporus, unique in its strong xerophilicity and ability to grow at water activity (a(w)) 0.62, lower than for any other known organism. The linear growth rates of one fast and one slow-growing strain of X. bisporus were assessed at 20, 25, 30 and 37 degrees C on solid agar media containing a mixture of glucose and fructose to reduce a(w) to 0.94, 0.88, 0.84, 0.80, 0.76 and 0.66. Growth rates of xerophilic species closely related to X. bisporus, viz. Chrysosporium Mops, C. xerophilum and Monascus eremophilus, were also assessed. Optimal conditions for growth of both X. bisporus strains were approx. 0.84 a(w) and 30 degrees C, despite FRR 2347 growing two- to five-fold faster than CBS 185.75. X. bisporus FRR 2347 even grew well at 0.66 a(w) (0.48 mm/day). C. Mops and C xerophilurn were more tolerant of high a(w) than X. bisporus. and could be differentiated from each other based on: the faster growth of C. xerophilum; its preference for temperatures >= 30 degrees C and a(w) >= 0.94 (c.f. <= 25 degrees C and similar to 0.88 a(w) for C Mops); and its ability to grow at 0.66 a(w), which is the lowest a(w) reported to date for this species. M. eremophilus grew slowly (max. 0.4 mm/day) even in its optimal conditions of similar to 0.88 a(w) and 25 degrees C. To investigate the competitive characteristics of X. bisporus at low a(w), both X. bisporus strains were grown in dual-culture with xerotolerant species Aspergillus flavus and Penicillium roqueforti, and xerophilic species A. penicillioides, C. Mops, C. xerophilum and Eurotium chevalieri, on glucose-fructose agar plates at 0.94, 0.84, 0.80 and 0.76 a(w) and at 25 degrees C. Growth rates and types of interactions were assessed. Excretion of inhibitory substances acting over a long-range was not observed by any species; inhibitors acting over a short-range that temporarily slowed competitors' growth or produced a protective zone around the colony were occasionally observed for A. penicillioides, C. Mops and C. xerophilum. Instead, rapid growth relative to the competitor was the most common means of dominance. The xerotolerant species. A. flavus and P. roqueforti were dominant over X. bisporus at 0.94 a(w). E. chevalieri was often dominant due to its rapid growth over the entire a(w) range. At a(w) < 0.80, X. bisporus was competitive because it grew faster than the other species examined. This supports the concept that its ideal environmental niche is sugary foods with low a(w).
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