Survey of Penicillia associated with Italian grana cheese

Detalhes bibliográficos
Autor(a) principal: Decontardi, S.
Data de Publicação: 2017
Outros Autores: Mauro, A., Lima, Nelson, Battilani, P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/44721
Resumo: The present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly dominant; morphological observation and gene sequencing were applied to identify Penicillium at species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic approach is mandatory for Penicillium identification at species level.
id RCAP_a8a0c2b7244f89a31a15f3daca170014
oai_identifier_str oai:repositorium.sdum.uminho.pt:1822/44721
network_acronym_str RCAP
network_name_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository_id_str 7160
spelling Survey of Penicillia associated with Italian grana cheeseCheeseCitrininFungal identificationOchratoxin APenicilliumScience & TechnologyThe present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly dominant; morphological observation and gene sequencing were applied to identify Penicillium at species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic approach is mandatory for Penicillium identification at species level.The present work was supported by the following institutions: Consorzio del Formaggio Parmigiano Reggiano, Consorzio per la tutela del Formaggio Grana Padano, Fondazione Romeo ed Enrica Invernizzi. The authors thank Prof. Terenzio Bertuzzi (Food Science and Nutrition Institute, Università Cattolica del Sacro Cuore, Piacenza, Italy) for mycotoxins analysis and Dr. Célia Soares (Centre of Biological Engineering, Universidade do Minho, Braga, Portugal) for preservation and depositing working at MUM.ElsevierUniversidade do MinhoDecontardi, S.Mauro, A.Lima, NelsonBattilani, P.2017-04-042017-04-04T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/44721engDecontardi, S.; Mauro, A.; Lima, Nelson; Battilani, P., Survey of Penicillia associated with Italian grana cheese. International Journal of Food Microbiology, 246, 25-31, 20170168-16051879-346010.1016/j.ijfoodmicro.2017.01.01928187328http://www.journals.elsevier.com/international-journal-of-food-microbiology/info: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:RCAAP2023-07-21T11:57:18Zoai:repositorium.sdum.uminho.pt:1822/44721Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:46:57.050447Repositório 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 Survey of Penicillia associated with Italian grana cheese
title Survey of Penicillia associated with Italian grana cheese
spellingShingle Survey of Penicillia associated with Italian grana cheese
Decontardi, S.
Cheese
Citrinin
Fungal identification
Ochratoxin A
Penicillium
Science & Technology
title_short Survey of Penicillia associated with Italian grana cheese
title_full Survey of Penicillia associated with Italian grana cheese
title_fullStr Survey of Penicillia associated with Italian grana cheese
title_full_unstemmed Survey of Penicillia associated with Italian grana cheese
title_sort Survey of Penicillia associated with Italian grana cheese
author Decontardi, S.
author_facet Decontardi, S.
Mauro, A.
Lima, Nelson
Battilani, P.
author_role author
author2 Mauro, A.
Lima, Nelson
Battilani, P.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Decontardi, S.
Mauro, A.
Lima, Nelson
Battilani, P.
dc.subject.por.fl_str_mv Cheese
Citrinin
Fungal identification
Ochratoxin A
Penicillium
Science & Technology
topic Cheese
Citrinin
Fungal identification
Ochratoxin A
Penicillium
Science & Technology
description The present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly dominant; morphological observation and gene sequencing were applied to identify Penicillium at species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic approach is mandatory for Penicillium identification at species level.
publishDate 2017
dc.date.none.fl_str_mv 2017-04-04
2017-04-04T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/44721
url http://hdl.handle.net/1822/44721
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Decontardi, S.; Mauro, A.; Lima, Nelson; Battilani, P., Survey of Penicillia associated with Italian grana cheese. International Journal of Food Microbiology, 246, 25-31, 2017
0168-1605
1879-3460
10.1016/j.ijfoodmicro.2017.01.019
28187328
http://www.journals.elsevier.com/international-journal-of-food-microbiology/
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
_version_ 1799132226688909312

Registros relacionados