Survey of Penicillia associated with Italian grana cheese

Simone Decontardi, Antonio Mauro, N. Lima, Paola Battilani*

*Autore corrispondente per questo lavoro

Risultato della ricerca: Contributo in rivistaArticolo in rivista

15 Citazioni (Scopus)


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.
Lingua originaleEnglish
pagine (da-a)25-31
Numero di pagine7
RivistaInternational Journal of Food Microbiology
Stato di pubblicazionePubblicato - 2017


  • Cheese Citrinin Fungal identification Ochratoxin A Penicillium


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