scholarly journals Mycotoxin-Producing Strains of Penicillium viridicatum: Classification into Subgroups

1973 ◽  
Vol 26 (3) ◽  
pp. 271-278 ◽  
Author(s):  
A. Ciegler ◽  
D. I. Fennell ◽  
G. A. Sansing ◽  
R. W. Detroy ◽  
G. A. Bennett
Keyword(s):  
Penicillium Viridicatum

Ochratoxin A Production by Some Fungal Species in Relation to Water Activity and Temperature

1979 ◽  
Vol 42 (6) ◽  
pp. 485-490 ◽  
Author(s):  
M. D. NORTHOLT ◽  
H. P. VAN EGMOND ◽  
W. E. PAULSCH
Keyword(s):  
Ochratoxin A ◽  
Water Activity ◽  
Minimum Temperature ◽  
Fungal Species ◽  
Aspergillus Ochraceus ◽  
Optimum Temperature ◽  
Temperature Range ◽  
Penicillium Cyclopium ◽  
Agar Media ◽  
Penicillium Viridicatum

The effects of water activity (aw) and temperature on growth of and ochratoxin A (OA) production by strains of Aspergillus ochraceus, Penicillium cyclopium, and Penicillium viridicatum were investigated. On agar media in which the aw had been adjusted by addition of sucrose or glycerol, the minimum aw values for OA production by A. ochraceus, P. cyclopium and P. viridicatum lay between 0.83–0.87, 0.87–0.90, and 0.83–0.86, respectively. At 24 C, optimum aw values for OA production by A. ochraceus and P. cyclopium were 0.99 and 0.95–0.99, respectively, whereas that of P. viridicatum varied and was 0.95 and 0.99 for the two strains tested. At optimum aw, the temperature range for OA production by A. ochraceus was 12–37 C, whereas that of P. cyclopium and P. viridicatum was 4–31 C. Optimum temperature for OA production by A. ochraceus was 31 C, whereas that of P. cyclopium and P. viridicatum was 24 C. On Edam cheese of 0.95 aw the minimum temperature for OA production by P. cyclopium was 20 C. On barley meal, P. viridicatum produced maximal quantities of OA at 0.97 aw and could produce OA at temperatures as low as 12 C.

SOME CONDITIONS FAVORING PRODUCTION OF OCHRATOXIN A AND CITRININ BY PENICILLIUM VIRIDICATUM IN WHEAT AND BARLEY

1974 ◽  
Vol 54 (1) ◽  
pp. 17-22 ◽  
Author(s):  
J. HARWIG ◽  
Y.-K. CHEN
Keyword(s):  
Ochratoxin A ◽  
Triticum Aestivum L ◽  
Farm Animals ◽  
Wheat Seed ◽  
Hordeum Vulgare L ◽  
Heat Treated ◽  
High Concentrations ◽  
Different Strains ◽  
Ground Wheat ◽  
Penicillium Viridicatum

Wheat, ground wheat, barley, and heat-treated wheat and barley were inoculated with different strains of Penicillium viridicatum Westling and incubated under different conditions of moisture content, relative humidity, temperature, and time. An important factor for production of ochratoxin A and citrinin was humidity. A water activity (aw) of 0.90–0.93 produced high concentrations of the mycotoxins. Below this aw, the native mycoflora developed along with P. viridicatum and concentrations of the mycotoxins were significantly lower. A temperature of 5 C did not prevent production of the toxins under conditions of high aw and extended storage. Viable barley (Hordeum vulgare L.) and wheat seed (Triticum aestivum L.) were less prone to mycotoxin production than nonviable seed. Samples exposed for short periods to conditions most favorable for P. viridicatum were not visibly moldy but contained ochratoxin A. Such material, if used, may present a hazard to farm animals and man.

Production of pectinase by solid-state fermentation with Penicillium viridicatum RFC3

2005 ◽  
Vol 40 (8) ◽  
pp. 2885-2889 ◽  
Author(s):  
Dênis Silva ◽  
Kivia Tokuioshi ◽  
Eduardo da Silva Martins ◽  
Roberto Da Silva ◽  
Eleni Gomes
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Penicillium Viridicatum

Penicillium viridicatum mycotoxicosis in the rat. I: Ocular lesions

1974 ◽  
Vol 12 (1) ◽  
pp. 79-88 ◽  
Author(s):  
M.D. McCracken ◽  
W.W. Carlton ◽  
J. Tuite
Keyword(s):  
Ocular Lesions ◽  
Penicillium Viridicatum
Sign in / Sign up

Export Citation Format

Share Document