Production of patulin and citrinin by Penicillium expansum from British Columbia (Canada) apples

Twenty-four isolates of Penicillium expansum Link from British Columbia (Canada) apples were cultured in yeast-extract sucrose (YES) at 25°C for 28 days to investigate production of patulin and citrinin. These isolates proved to be potent producers of citrinin, patulin, or in most cases, both mycoto...

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Bibliographic Details
Published in:Mycotoxin research 2009-06, Vol.25 (2), p.85-88
Main Authors: Abramson, D., Lombaert, G., Clear, R. M., Sholberg, P., Trelka, R., Rosin, E.
Format: Article
Language:English
Subjects:
Biomedical and Life Sciences
Chemistry/Food Science
Fruits
Life Sciences
Medical Microbiology
Medicine/Public Health
Microbiology
Mycotoxins
Original Paper
Penicillin
Penicillium expansum
Toxicology
Toxins
Yeasts
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Summary:Twenty-four isolates of Penicillium expansum Link from British Columbia (Canada) apples were cultured in yeast-extract sucrose (YES) at 25°C for 28 days to investigate production of patulin and citrinin. These isolates proved to be potent producers of citrinin, patulin, or in most cases, both mycotoxins. In every isolate, citrinin, patulin, or both compounds were produced at levels as high as 565 µg/mL (mean 269 µg/mL) and 100 µg/mL (mean 31 µg/mL), respectively. Of the 24 isolates, 4 produced citrinin only, and 2 produced patulin only. Overall, 83% of the isolates formed patulin and 91% formed citrinin. YES broth proved to be an effective medium for patulin and citrinin production. Other workers have noted that production of these mycotoxins in culture often presages production in fruits, so these results might help Canadian fruit processors evaluate and minimize mycotoxin levels in their products.
ISSN:0178-7888
1867-1632
DOI:10.1007/s12550-009-0012-4