Production of penicillic acid and patulin by an atypical Penicillium roqueforti isolate
- 1 February 1978
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 35 (2) , 435-438
- https://doi.org/10.1128/aem.35.2.435-438.1978
Abstract
Simultaneous production of penicillic acid and patulin by an atypical strain of P. roqueforti isolated from cheddar cheese is reported. Mycotoxin production was confirmed by TLC and GLC and by UV, IR and mass spectral analyses. Culture extracts were toxic to Bacillus megaterium and chicken embryos. Commercial strains of P. roqueforti used in production of blue-veined cheeses did not produce penicillic acid and patulin.This publication has 13 references indexed in Scilit:
- Analysis of blue cheese for roquefortine and other alkaloids from Penicillium roquefortiJournal of Agricultural and Food Chemistry, 1976
- PR-toxinbildung bei penicillium roqueforti-stämmenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1976
- Influence of carbohydrate and nitrogen source on patulin production by Penicillium patulum.1975
- Simultaneous detection of metabolites from several toxigenic fungiJournal of Chromatography A, 1973
- Isolation and partial characterization of a mycotoxin from Penicillium roqueforti.1973
- Potential production and detoxification of penicillic acid in mold-fermented sausage (salami).1972
- A gas chromatographic method for the mycotoxin penicillic acidJournal of Chromatography A, 1972
- Isolation and identification of orsellinic acid and penicillic acid produced byPenicillium fennelliae StolkAntonie van Leeuwenhoek, 1969
- Patulin production by Penicillium urticae Bainier in batch culture.1969
- Carcinogenic Activity of a Series of Reactive Lactones and Related SubstancesBritish Journal of Cancer, 1961