| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5740861 | International Journal of Food Microbiology | 2017 | 7 Pages |
â¢A preliminary survey on Penicillia related to ripening grana cheese was conducted.â¢P. crustosum, P. solitum, and P. citrinum were the main species detected.â¢Ochratoxin A was the main contaminant.â¢Results regarding mycobiota are promising even if not conclusive.
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.
