Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures

Erdogan A., Sert S.

Journal of Food Protection, cilt.67, sa.3, ss.533-535, 2004 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 67 Sayı: 3
  • Basım Tarihi: 2004
  • Doi Numarası: 10.4315/0362-028x-67.3.533
  • Dergi Adı: Journal of Food Protection
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.533-535
  • Atatürk Üniversitesi Adresli: Evet

Özet

Isolated and identified toxigenic and nontoxigenic Penicillium roqueforti (PR) strains from moldy tulum cheeses were inoculated into tulum cheeses made in the laboratory and ripened at 5 and 12degreesC. Mycotoxin (patulin, penicillic acid, PR toxin, and roquefortine) formation in the control and mold-inoculated cheeses were detected by thin-layer chromatography on the first through fourth months of ripening. Patulin, penicillic acid, and PR toxin were not detected in the experimental cheeses. Only roquefortine was detected in cheese inoculated with the toxigenic strain of the mold and ripened at 5 and 12degreesC on the third and first months of ripening, respectively. Toxin in cheeses ripened at 5 and 12degreesC was 2.1 to 2.4 and 2.1 to 3.8 mg/kg cheese, respectively.