Activation of Spores of Penicillium roqueforti

Nature ◽  
1965 ◽  
Vol 208 (5012) ◽  
pp. 801-803 ◽  
Author(s):  
R. C. LAWRENCE
2021 ◽  
Vol 187 ◽  
pp. 112762
Author(s):  
Jia-Peng Wang ◽  
Yan Shu ◽  
Rui Liu ◽  
Jun-Li Gan ◽  
Si-Ping Deng ◽  
...  

Author(s):  
Glêydison Amarante Soares ◽  
Robson Carlos Alnoch ◽  
Glauco Silva Dias ◽  
Nadabe dos Santos Reis ◽  
Iasnaia Maria de Carvalho Tavares ◽  
...  

2001 ◽  
Vol 64 (2) ◽  
pp. 246-251 ◽  
Author(s):  
CARLO FINOLI ◽  
ANGELA VECCHIO ◽  
ANTONIETTA GALLI ◽  
IVAN DRAGONI

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.


2014 ◽  
Vol 168-169 ◽  
pp. 42-46 ◽  
Author(s):  
Yamile Martínez-Rodríguez ◽  
Carlos Acosta-Muñiz ◽  
Guadalupe I. Olivas ◽  
José Guerrero-Beltrán ◽  
Dolores Rodrigo-Aliaga ◽  
...  

1992 ◽  
Vol 21 (4-5) ◽  
pp. 377-383 ◽  
Author(s):  
Nathalie Durand ◽  
Pascale Reymond ◽  
Michel F�vre

1955 ◽  
Vol 29 (4) ◽  
pp. 265-269
Author(s):  
Tsuneaki IMAMURA ◽  
Tomokichi TSUGO

2009 ◽  
Vol 33 (2) ◽  
pp. 545-551 ◽  
Author(s):  
Rita de Cássia Zanúncio Araujo ◽  
Sára Maria Chalfoun ◽  
Caroline Lima Angélico ◽  
João Batista Silva Araujo ◽  
Marcelo Cláudio Pereira

Objetivou-se, na presente pesquisa, avaliar a atividade antifúngica in vitro de alho, gengibre, orégano, cravo, canela e tomilho sobre a inibição e o desenvolvimento de Aspergillus ochraceus, Penicillium roqueforti, Rhizopus stolonifer, desenvolvidos em pães artesanais. Para cada planta foram preparados extratos alcólicos (EA10%, EA20% e EA25%), extrato aquoso (EAQ10%), extrator alcoólico puro (EAP) e testemunha sem extrato e álcool. Para alho, gengibre, orégano incluiu-se o extrato alcoólico da planta fresca (EAF 10%). Os experimentos foram instalados no Laboratório de Fitopatologia do EcoCentro/EPAMIG, Lavras, MG e no Laboratório de Fitopatologia do Incaper/CRDS-CS, em Domingos Martins, ES. Os tratamentos foram aplicados sobre os fungos inoculados em placas de petri, em meio BDA. Calcularam-se médias do Índice de Velocidade de Crescimento Micelial (IVCM) e esporulação. Os EA de plantas desidratadas a 10%, 20% e 25% inibiram totalmente o crescimento micelial dos fungos estudados, com exceção do EA 25% de alho sobre o Penicillium roqueforti e o EA 25% de gengibre sobre o desenvolvimento do Aspergillus ochraceus que não se diferenciaram da testemunha. O EA de alho teve um efeito não inibitório sobre P. roqueforti. Os EA, EAF e EAP apresentaram menor esporulação em relação à testemunha, exceto com gengibre e cravo sobre a esporulação do R. stolonifer e o EAQ apresentou um efeito semelhante ao da testemunha.


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