Abrunhosa L, Paterson R R, Kozakiewicz Z, Lima N, Venâncio A
Centro de Engenharia Biológica-IBQF, Universidade do Minho, Braga, Portugal.
Lett Appl Microbiol. 2001 Apr;32(4):240-2. doi: 10.1046/j.1472-765x.2001.00897.x.
In order to assess the potential for producing mycotoxins, fungi were isolated from wine producing grapes.
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 extract sucrose media.
Citrinin was produced by all strains grown in the yeast extract sucrose medium, but only one strain (from 51) was able to produce this compound in grape juice medium. Patulin was produced in the yeast extract medium by 20 strains and in grape juice medium by 33 strains.
The presence of mycotoxins in wine producing grapes is discussed. Grapes contamination with patulin seems not to contribute to wine contamination, and no ochratoxin producing fungi was identified.
为了评估产生霉菌毒素的可能性，从酿酒葡萄中分离出真菌。
对分离出的菌株进行鉴定，并通过薄层色谱法分析最广为人知的霉菌毒素产生菌——扩展青霉的霉菌毒素产生情况。许多菌株产生展青霉素和/或桔霉素，这通常取决于它们是在葡萄培养基还是酵母提取物蔗糖培养基上生长。
在酵母提取物蔗糖培养基上生长的所有菌株都产生桔霉素，但在葡萄汁培养基中，只有一株（共51株）能够产生这种化合物。20株菌株在酵母提取物培养基中产生展青霉素，33株在葡萄汁培养基中产生展青霉素。
讨论了酿酒葡萄中霉菌毒素的存在情况。葡萄被展青霉素污染似乎不会导致葡萄酒污染，并且未鉴定出产生赭曲霉毒素的真菌。
