Vallone Lisa, Giardini Alberto, Soncini Gabriella
Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Università di Milano.
Centro Sperimentale del Latte S.r.l. , Zelo Buon Persico (LO), Italy.
Ital J Food Saf. 2014 Sep 11;3(3):2118. doi: 10.4081/ijfs.2014.2118. eCollection 2014 Aug 28.
The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of blue cheese containing internal mold. The study was conducted on industrial batches of starters used in the production of the Gorgonzola cheese, with the aim to verify the production of secondary metabolites. Nine strains were tested. The presence of roquefortine C, PR toxin and mycophenolic acid was tested first , then on bread-like substrate and lastly in nine cheese samples produced with the same starters and ready to market. , only out of nine produced roquefortine C, four starters showed mycophenolic acid production, while no significant amounts of PR toxin were detected. In the samples grown on bread-like substrate, did not produce secondary metabolites, likewise with each cheese samples tested. To protect consumers' health and safety, the presence of mycotoxins needs to be verified in food which is widely consumed, above all for products protected by the protected denomination of origin (DOP) label ( a certificate guaranteeing the geographic origin of the product), such as Gorgonzola cheese.
食品中霉菌的存在虽然是生产所必需的，但可能涉及次生代谢产物的存在，这些次生代谢产物有时是有毒的。是一种常见的腐生真菌，但也是用于生产罗克福尔干酪和其他含有内部霉菌的蓝纹奶酪品种的重要真菌。该研究针对用于生产戈贡佐拉奶酪的工业批次发酵剂进行，目的是验证次生代谢产物的产生。测试了九种菌株。首先检测了罗克福汀C、PR毒素和霉酚酸的存在，然后在面包状底物上检测，最后在使用相同发酵剂生产并准备上市的九个奶酪样品中检测。在九个样品中，只有 个产生了罗克福汀C，四个发酵剂显示出霉酚酸的产生，而未检测到大量的PR毒素。在面包状底物上生长的样品中，没有产生次生代谢产物，测试的每个奶酪样品也是如此。为保护消费者的健康和安全，需要在广泛消费的食品中验证霉菌毒素的存在，尤其是对于受原产地保护标签（DOP）（保证产品地理来源的证书）保护的产品，如戈贡佐拉奶酪。
