RT info:eu-repo/semantics/article
T1 Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses
A1 Ramos Pereira, Juliana
A1 Mareze, Juliana
A1 Patrinou, Eleni
A1 Santos Buelga, Jesús Ángel
A1 López Díaz, Teresa María
A2 Nutricion y Bromatologia
K1 Tecnología de los alimentos
K1 Penicillium
K1 Mycotoxins
K1 Ripened cheese
K1 Polyphasic identification
K1 3309 Tecnología de Los Alimentos
AB Fifteen samples of semi-hard ripened cheeses, both spoiled (10) and unspoiled (5), and obtained from cheese factories located in Northwest of Spain, were analysed by a dilution plating technique and direct sampling. A total of 32 isolates were identified at species level by a polyphasic approach (phenotypic characterization, partial extrolite analysis and molecular identification). Most isolates (65.6%) belonged to the species P. commune; other species found were P. solitum, P. chrysogenum, P. nordicum, P. expansum and P. cvjetkovicii. All of the P. commune isolates were able to produce cyclopiazonic acid, while the P. nordicum and the P. expansum isolates were producers of ochratoxin A and patulin respectively. Despite this, the role of P. commune as beneficial fungi in cheese ripening should be investigated. Molecular identification based on BenA sequence analysis was able to identify the majority of isolates. The three mycotoxins investigated can be considered key for identification. The polyphasic approach seems to be a very valuable tool for identification of isolates of this complex genus
SN 0740-0020
LK http://hdl.handle.net/10612/11255
UL http://hdl.handle.net/10612/11255
NO Food Microbiology, 2019, 84
NO P. 409-444
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 26-abr-2024