Effect of potassium sorbate, sodium benzoate, and sodium nitrite on biosynthesis of cyclopiazonic and mycophenolic acids and citrinin by fungi of the Penicillium genus

The effect of potassium sorbate, sodium benzoate, and sodium nitrite used as preservatives in the food industry in the production of such mytotoxins as citrinin cyclopiazonic and mycophenolic acids by the contaminating fungi Penicillium citrinum, P. commune , and P. brevicompactum , respectively, wa...

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Bibliographic Details
Published in:Applied biochemistry and microbiology 2017-11, Vol.53 (6), p.711-714
Main Authors: Zhelifonova, V. P., Antipova, T. V., Kozlovskii, A. G.
Format: Article
Language:English
Subjects:
Acids
Biochemistry
Biomedical and Life Sciences
Biosynthesis
Citrinin
Cyclopiazonic acid
Food industry
Food processing industry
Fungi
Life Sciences
Medical Microbiology
Microbiology
Mycophenolic acid
Mycotoxins
Nitrites
Penicillium citrinum
Polytrichum commune
Potassium sorbate
Preservatives
Sodium
Sodium benzoate
Sodium nitrite
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Summary:The effect of potassium sorbate, sodium benzoate, and sodium nitrite used as preservatives in the food industry in the production of such mytotoxins as citrinin cyclopiazonic and mycophenolic acids by the contaminating fungi Penicillium citrinum, P. commune , and P. brevicompactum , respectively, was investigated. It was shown that the effect of preservatives used at concentrations relevant to the food industry on the synthesis of mycotoxins depended on the species-specific biochemical and physiological features of the cultures. The growth of P. brevicompactum was inhibited to the highest degree by sodium nitrite and potassium sorbate, and the growth of P. commune was so inhibited by sodium benzoate. It was established that the introduction of 0.015% sodium nitrite into the medium resulted in 1.3- and 1.4-fold reductions of the production of citrinin and mycophenolic acid, respectively, while the production of cyclopiazonic acid did not change in comparison with the control. The introduction of 0.015% sodium benzoate caused a more than 1.5-fold increase of the concentration of citrinin, cyclopiazonic, and mycophenolic acids, and the addition of 0.02% potassium sorbate increased the production of cyclopiazonic and mycophenolic acids by 1.7 and 2.6 times, respectively.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683817060151