Growth kinetics and patulin production by Penicillium setosum in pineapple juice under different temperatures and initial pH values

• Published in: Journal of agriculture and food research 2024-03, Vol.15, p.101025, Article 101025
• Main Authors: Maneeboon, Thanapoom, Sangchote, Somsiri, Hongprayoon, Ratchanee, Chuaysrinule, Chananya, Mahakarnchanakul, Warapa
• Format: Article
• Language: English
• Subjects: Growth kinetics; Patulin; Penicillium setosum; Pineapple juice; Temperature
• ISSN: 2666-1543; 2666-1543
• DOI: 10.1016/j.jafr.2024.101025

Penicillium setosum, a member of the Penicillium section Lanata-divaricata, is known for its ability to produce high levels of patulin. However, there is a notable lack of information regarding the influence of environmental factors on the growth and patulin production in fruit juice of this species. In this study, we investigated the impacts of temperature (25, 30, 35, or 40 °C), initial pH value (3, 5, or 7), and incubation time (2, 4, or 6 days) on the growth and patulin production in pineapple juice of the selected P. setosum strain HR9-5. The modified Gompertz model was applied to estimate the maximum growth rate and lag time prior to growth. This strain had the highest growth rate with the shortest lag time within the temperature range 30–35 °C, with an initial pH range of 3–5. Furthermore, it had the greatest biomass dry weight and patulin production at 35 °C with an initial pH of 3, and at 25 °C with an initial pH of 7, respectively. The growth rate and lag time prior to growth of P. setosum HR9-5 were significantly influenced by the initial pH, whereas the biomass dry weight was strongly affected by temperature and incubation time. Additionally, all factors and their interactions had a significant impact on patulin production. This study provided the first report on the effect of environmental factors on growth and patulin production by P. setosum in pineapple juice. These findings can contribute to formulating effective prevention strategies to control the growth of P. setosum and subsequent patulin production in pineapple and other fruit juices. [Display omitted] •Initial pH influences the growth rate and lag time of P. setosum, while temperature impacts biomass formation.•Shortest lag time and fastest growth rate occur at 30–35 °C and initial pH of 3–5.•Maximum biomass occurs at 35 °C with an initial pH of 3.•Both temperature, initial pH, and their interaction affect patulin production by P. setosum.•Highest patulin production is achieved at 25 °C with an initial pH of 7.