Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media

Detalhes bibliográficos
Autor(a) principal: Hamdi, Mohamed
Data de Publicação: 2018
Outros Autores: Bejaoui, Hend, Morais, Jorge Sá, Rodrigues, Paula
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/24247
Resumo: Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media.
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spelling Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based mediaFood safetyMouldsMycotoxinsOlivesStorageOlives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019).Biblioteca Digital do IPBHamdi, MohamedBejaoui, HendMorais, Jorge SáRodrigues, Paula2018-01-19T10:00:00Z20212021-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/24247engHamdi, Mohamed; Bejaoui, Hend; Sá-Morais, Jorge; Rodrigues, Paula (2021). Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media. Fungal Biology. ISSN 1878-6146. 125:2, p. 95-1021878-614610.1016/j.funbio.2019.08.005info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:54:12Zoai:bibliotecadigital.ipb.pt:10198/24247Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:15:05.907033Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
title Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
spellingShingle Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
Hamdi, Mohamed
Food safety
Moulds
Mycotoxins
Olives
Storage
title_short Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
title_full Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
title_fullStr Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
title_full_unstemmed Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
title_sort Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
author Hamdi, Mohamed
author_facet Hamdi, Mohamed
Bejaoui, Hend
Morais, Jorge Sá
Rodrigues, Paula
author_role author
author2 Bejaoui, Hend
Morais, Jorge Sá
Rodrigues, Paula
author2_role author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Hamdi, Mohamed
Bejaoui, Hend
Morais, Jorge Sá
Rodrigues, Paula
dc.subject.por.fl_str_mv Food safety
Moulds
Mycotoxins
Olives
Storage
topic Food safety
Moulds
Mycotoxins
Olives
Storage
description Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media.
publishDate 2018
dc.date.none.fl_str_mv 2018-01-19T10:00:00Z
2021
2021-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/24247
url http://hdl.handle.net/10198/24247
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Hamdi, Mohamed; Bejaoui, Hend; Sá-Morais, Jorge; Rodrigues, Paula (2021). Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media. Fungal Biology. ISSN 1878-6146. 125:2, p. 95-102
1878-6146
10.1016/j.funbio.2019.08.005
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