TY - JOUR
T1 - Survey of Penicillia associated with Italian grana cheese
AU - Decontardi, Simone
AU - Mauro, Antonio
AU - Lima, N.
AU - Battilani, Paola
PY - 2017
Y1 - 2017
N2 - The presentwork aimed to contribute information on the mycobiota associated with ripening grana cheese,with
focus on the genus Penicilliumas potential mycotoxin producers. Eighteenwheels of grana cheese, aged in different
storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly
dominant; morphological observation and gene sequencing were applied to identify Penicillium at
species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins
were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic
approach is mandatory for Penicillium identification at species level.
AB - The presentwork aimed to contribute information on the mycobiota associated with ripening grana cheese,with
focus on the genus Penicilliumas potential mycotoxin producers. Eighteenwheels of grana cheese, aged in different
storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly
dominant; morphological observation and gene sequencing were applied to identify Penicillium at
species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins
were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic
approach is mandatory for Penicillium identification at species level.
KW - Cheese Citrinin Fungal identification Ochratoxin A Penicillium
KW - Cheese Citrinin Fungal identification Ochratoxin A Penicillium
UR - http://hdl.handle.net/10807/114821
U2 - 10.1016/j.ijfoodmicro.2017.01.019
DO - 10.1016/j.ijfoodmicro.2017.01.019
M3 - Article
SN - 0168-1605
VL - 246
SP - 25
EP - 31
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
ER -