Simple aid for the identification of Penicillium roqueforti Thom

G. Engel; M. Teuber

doi:10.1007/bf00500862

Bioactive sesterterpenoids from the fungus Penicillium roqueforti YJ-14

Phytochemistry ◽

10.1016/j.phytochem.2021.112762 ◽

2021 ◽

Vol 187 ◽

pp. 112762

Author(s):

Jia-Peng Wang ◽

Yan Shu ◽

Rui Liu ◽

Jun-Li Gan ◽

Si-Ping Deng ◽

...

Keyword(s):

Penicillium Roqueforti

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Production of fermented solid containing lipases from Penicillium roqueforti ATCC 10110 and its direct employment in organic medium in ethyl‐oleate synthesis

Biotechnology and Applied Biochemistry ◽

10.1002/bab.2202 ◽

2021 ◽

Author(s):

Glêydison Amarante Soares ◽

Robson Carlos Alnoch ◽

Glauco Silva Dias ◽

Nadabe dos Santos Reis ◽

Iasnaia Maria de Carvalho Tavares ◽

...

Keyword(s):

Ethyl Oleate ◽

Organic Medium ◽

Penicillium Roqueforti

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Activation of Spores of Penicillium roqueforti

Nature ◽

10.1038/208801b0 ◽

1965 ◽

Vol 208 (5012) ◽

pp. 801-803 ◽

Cited By ~ 9

Author(s):

R. C. LAWRENCE

Keyword(s):

Penicillium Roqueforti

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Roquefortine C Occurrence in Blue Cheese

Journal of Food Protection ◽

10.4315/0362-028x-64.2.246 ◽

2001 ◽

Vol 64 (2) ◽

pp. 246-251 ◽

Cited By ~ 41

Author(s):

CARLO FINOLI ◽

ANGELA VECCHIO ◽

ANTONIETTA GALLI ◽

IVAN DRAGONI

Keyword(s):

Yeast Extract ◽

Culture Media ◽

Penicillium Roqueforti ◽

Blue Cheese ◽

Penicillium Crustosum ◽

Sucrose Medium ◽

Low Toxicity ◽

Yeast Extract Sucrose ◽

Roquefortine C

Several strains of Penicillium are used for the production of mold-ripened cheeses, and some of them are able to produce mycotoxins. The aims of the research were the determination of roquefortine C and PR toxin in domestic and imported blue cheeses, the identification of the penicillia used as starter, and the investigation of their capacity for producing toxins in culture media. Roquefortine C was always found in the cheeses at levels ranging from 0.05 to 1.47 mg/kg, whereas the PR toxin was never found. The identification of the fungal strains present in the domestic cheeses included Penicillium glabrum, Penicillium roqueforti, and Penicillium cyclopium in the Gorgonzola “dolce” and Penicillium roqueforti in the Gorgonzola “naturale”; in one case, the presence of Penicillium crustosum was observed. The strains isolated from the foreign cheeses belonged to P. roqueforti. The strains were able to produce between 0.18 and 8.44 mg/liter of roquefortine in yeast extract sucrose medium and between 0.06 and 3.08 mg/liter and less than 0.05 mg/liter when inoculated in milk at 20°C for 14 days and 4°C for 24 days, respectively. Linear relations between production of roquefortine in culture media and cheeses did not emerge. PR toxin ranged from less than 0.05 to 60.30 mg/liter in yeast extract sucrose medium and was produced in milk at 20°C from only one strain. The low levels and the relatively low toxicity of roquefortine make the consumption of blue cheese safe for the consumer.

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