The influence of temperature and water activity (aw) on growth and patulin production by Byssochlamys nivea in apple syrups was determined over a 44-day incubation period. The minimum aw at which the mold was capable of growing was 0.915 and 0.886 at 21 and 30 degrees C, respectively. Growth at 37 degrees C was observed at 0.871 aw. Minimum aw values for patulin production were 0.978, 0.968, an...

AIMS In order to assess the potential for producing mycotoxins, fungi were isolated from wine producing grapes. METHODS AND RESULTS The isolates were identified and Penicillium expansum, the most well recognized mycotoxin producer, was analysed for mycotoxin production by TLC. Many of the strains produced patulin and/or citrinin, often depending on whether they were grown on a grape or yeast ...

A syringe-cartridge solid-phase extraction (SPE) method was developed for determination of patulin in apple juice. A 2.5 mL portion of test sample was passed through a conditioned macroporous SPE cartridge and washed with 2 mL 1% sodium bicarbonate followed by 2 mL 1% acetic acid. Patulin was eluted with 1 mL 10% ethyl acetate in ethyl ether and determined by reversed-phase liquid chromatograph...

Organic foods are promoted as environmentally friendly and its consumption has become increasingly popular. Nevertheless, organic farming practices could produce commodities more susceptible to fungal attack and as a result, food with higher levels of mycotoxins. Patulin is a mycotoxin mainly present in apples and apple-based products. In this paper, we report our recent results and an update o...

AIMS To study the influence of culture preservation methods and culture conditions on the production of the mycotoxins patulin and citrinin by Penicillium expansum. METHODS AND RESULTS Ten strains of Penicillium expansum were preserved using subculture and maintenance at 4 degrees C, mineral oil, drying on silica gel and freeze-drying. Patulin and citrinin production was assessed on yeast ext...

Simultaneous production of penicillic acid and patulin by an atypical strain of Penicillium roqueforti isolated from cheddar cheese is reported. Mycotoxin production was confirmed by thin-layer and gas-liquid chromatography and by ultraviolet, infrared, and mass spectral analyses. Culture extracts were toxic to Bacillus megaterium and chicken embryos. Commercial strains of P. roqueoforti used i...

Abstract Patulin is a mycotoxin whose presence in apple-derived products and fruit juices legally regulated, being its maximum limits established the legislation of multiple countries. However, management contaminated batches still an issue for producers. This investigation aims to evaluate ultraviolet light (254 nm, UV-C 254nm ) irradiation find solutions that can be applied at different stage...

Patulin is a mycotoxin with carcinogenic, mutagenic and teratogenic potential mainly produced by several species of Pennicillium, Aspergillus and Byssoclamys. This toxin has been found in fresh food such as fruits and vegetables, but may also be present in commercial apple juices and other food products. Food contamination with this toxin had led, over the years, to intense investigations relat...

Thirty mycotoxins and 5 chemically modified toxins were tested for DNA-attacking ability in the rec assay using the recombination-deficient mutant of Bacillus subtilis M45 (rec-) and the parent strain H17 (rec+). Six Penicillium toxins (citrinin, penicillic acid, patulin, (-)-luteoskyrin, (+)-rugulosin, and PR-toxin), 5 Aspergillus toxins (aflatoxins B1 and G1, sterigmatocystin, O-acetylsterigm...