%0 Journal Article
%T POTENTIAL PRODUCTION OF CYCLOPIAZONIC ACID BY PENICILLIUM CAMEMBERTI STRAINS ISOLATED FROM CAMEMBERT TYPE CHEESE
%A Miroslava C¨ªsarov¨¢
%A Dana Tan£¿inov¨¢
%A Zuzana Barbor¨¢kov¨¢
%A Zuzana Ma£¿kov¨¢
%J Journal of Microbiology, Biotechnology and Food Sciences
%D 2012
%I Slovak University of Agriculture
%X The aim of this study was to isolate the strains of fungi from Camembert type cheese, identify them and to test isolated strains of Penicillium camemberti for their ability to produce cyclopiazonic acid. The description of micro- and macromorphological features was used for identification of Penicillium camemberti strains. Strains were subsequently in vitro tested on their potential ability to produce mycotoxin cyclopiazonic acid (CPA). All of the 14 strains of Penicillium camemberti, which were obtained from 20 samples of Camembert type cheese, were cultivated 7, 14, 21, 27 and 30 days on CYA medium at 10¡À1¡ãC, 15¡À1¡ãC and 25¡À1¡ãC in the dark. For determination of CPA production ability by P. camemberti isolates in vitro was TLC used. After 7 days of cultivation cyclopiazonic acid was produced only by 5 from 14 strains cultivated at all cultivation temperatures. After 14 and 21 days of cultivation was CPA produced by 6 strains at all of cultivation temperatures. After 27 and 30 days of cultivation was CPA identified in 7 strains cultivated at all temperatures of cultivation. The other strains also produced mycotoxin, however, not at each temperature. The most productive at all temperatures and after all days were 5 out of 14 tested strains (S9, S10, S13, S18 and S19). Strains S6 and S16 did not produce CPA at any temperature. The lowest production after all days of cultivation was found at 10¡À1 ¡ãC (44%) and the highest at 25¡À1 ¡ãC (85%).
%K Penicillium camemberti
%K mycotoxin
%K cheese
%K cyclopiazonic acid
%U http://www.jmbfs.org/wp-content/uploads/2012/10/cisarova_jmbfs_rf.pdf