López-Díaz T M, Santos J A, García-López M L, Otero A
Department of Food Hygiene and Food Technology, University of León, Spain.
Int J Food Microbiol. 2001 Aug 15;68(1-2):69-74. doi: 10.1016/s0168-1605(01)00472-x.
The surface mycoflora of "chorizo de Cantimpalos", a Spanish variety of fermented meat sausage characterised by a natural white covering, has been investigated. Among 54 mould strains isolated, 38 belonged to Penicillium subgenus Penicillium. The major species found (18 isolates) was identified as Penicillium commune, and the other dominant species (13 isolates) was identified as P. olsonii. None of the P. olsonii isolates produced cyclopiazonic acid, mycophenolic acid, roquefortine C. patulin or ochratoxin A, but all P. commune isolates produced cyclopiazonic acid. Toxicity to Artemia salina larvae was very high for all P. commune isolates investigated, while no isolates of P. olsonii studied were toxic to these crustaceans. The results may assist in selection of nontoxic strains, which could be used as surface starters in the manufacture of this type of sausage. The apparent inability to produce penicillin is a valuable characteristic to take into account in the selection process.
对一种西班牙发酵肉香肠“chorizo de Cantimpalos”的表面真菌区系进行了研究，该香肠的特点是有一层天然的白色覆盖物。在分离出的54株霉菌菌株中，38株属于青霉属的青霉亚属。发现的主要菌种（18个分离株）被鉴定为普通青霉，另一个优势菌种（13个分离株）被鉴定为奥尔森青霉。奥尔森青霉的分离株均未产生环匹阿尼酸、霉酚酸、罗克福汀C、展青霉素或赭曲霉毒素A，但所有普通青霉的分离株都产生环匹阿尼酸。在所研究的所有普通青霉分离株中，对卤虫幼虫的毒性都非常高，而所研究的奥尔森青霉分离株对这些甲壳类动物均无毒性。这些结果可能有助于选择无毒菌株，这些菌株可用于此类香肠生产中的表面发酵剂。在选择过程中，明显无法产生青霉素是一个值得考虑的重要特性。
