School of Biological Sciences, Universiti Sains Malaysia, 11800 USM, Penang, Malaysia,
Mycotoxin Res. 2010 Nov;26(4):257-65. doi: 10.1007/s12550-010-0064-5. Epub 2010 Jul 27.
In this study, we investigated the pathogenicity and patulin production by ten strains of Penicillium expansum on various fruits (apples, apricots, kiwis, plums and peaches) at two (4°C and 25°C) different temperature regimes. All strains caused the infectious rots on all fruits at 4 and 25°C except one strain (PEX 09) at 4°C. Two strains (PEX 20 and PEX 12) out of ten produced the highest amounts of patulin on all fruits tested. The patulin production by P. expansum is high at 25°C compared to 4°C. All strains of P. expansum accumulated patulin ranging from 100-13,200 μg/kg and nine strains ranging from 100-12,100 μg/kg in all fruits at 25°C and 4°C, respectively. Among ten strains of P. expansum, strain PEX 20 produced the greatest amount of patulin on apricots (13,200 μg/kg of rotten fruit) and on apples (12,500 μg/kg) at 25°C after 9 days of incubation. At 4°C, this strain produced 12,100, 12,000, 2,100 and 1,200 μg/kg of patulin on apricots, apples, plums and peaches, respectively, after 45 days of incubation. Strain PEX 12 produced the highest amount of patulin on kiwis (10,700 μg/kg) at 25°C and 10,300 μg/kg at 4°C. Patulin production by P. expansum on peaches and plums at both temperatures were lower than other fruits. The results of this study showed that careful removal of rotten fruits is essential to produce patulin-free fruit juice, since high patulin levels in apricots, apples and kiwis could result in a level greater than 50 μg/kg of this mycotoxin in finished fruit juices, when one contaminated fruit occurs in 264, 250 and 214 fruits, respectively. So, the fruit processors should take care in not using rotten fruits for juice production to avoid the patulin problem worldwide, since this study proved that most important fruits being used for juice production and direct human consumption are susceptible to P. expansum and subsequent patulin production even at low temperatures. This is the first comprehensive report regarding patulin production by different strains of P. expansum on various fruits from Italy at different temperature regimes.
在这项研究中，我们研究了十种扩展青霉菌株在两个不同温度（4°C 和 25°C）下对各种水果（苹果、杏、猕猴桃、李子和桃子）的致病性和棒曲霉素产生情况。除了一个菌株（PEX 09）在 4°C 外，所有菌株在 4°C 和 25°C 下都会导致所有水果的感染腐烂。十种菌株中有两种（PEX 20 和 PEX 12）在所有测试的水果上产生了最高量的棒曲霉素。与 4°C 相比，25°C 时扩展青霉产生的棒曲霉素更多。所有扩展青霉菌株在 25°C 下的所有水果中积累的棒曲霉素量为 100-13,200μg/kg，在 4°C 下为 100-12,100μg/kg。在十种扩展青霉菌株中，菌株 PEX 20 在 25°C 下 9 天培养后，在腐烂的杏和苹果中产生的棒曲霉素最多（分别为 13,200μg/kg 和 12,500μg/kg）。在 4°C 下，该菌株在 45 天培养后，在杏、苹果、李子和桃中分别产生 12,100、12,000、2,100 和 1,200μg/kg 的棒曲霉素。菌株 PEX 12 在 25°C 下猕猴桃上产生的棒曲霉素量最高（10,700μg/kg），在 4°C 下为 10,300μg/kg。在这两种温度下，扩展青霉在桃和李上的棒曲霉素产量均低于其他水果。这项研究的结果表明，为了生产不含棒曲霉素的果汁，必须小心去除腐烂的水果，因为当一个污染的水果出现在 264、250 和 214 个水果中时，杏、苹果和猕猴桃中的棒曲霉素含量可能会超过 50μg/kg 的限量。因此，水果加工商应注意不要使用腐烂的水果进行榨汁，以避免全球范围内的棒曲霉素问题，因为本研究证明，用于榨汁和直接食用的最重要的水果容易受到扩展青霉和随后棒曲霉素产生的影响，即使在低温下也是如此。这是首次关于不同来源的扩展青霉菌株在不同温度下对意大利各种水果棒曲霉素产生情况的全面报告。
