de Boer E, Stolk-Horsthuis M
Gist-Brocades N.V ., Research and Development, P.O. Box 1, Delft, The Netherlands.
J Food Prot. 1977 Aug;40(8):533-536. doi: 10.4315/0362-028X-40.8.533.
The sensitivity to natamycin of molds and yeasts isolated in cheese warehouses where natamycin has been used for various periods was determined. After several years of continuous use of natamycin no natamycin-insensitive molds and yeasts were found. In 26 strains of molds isolated in cheese warehouses it was not possible under laboratory conditions to decrease the sensitivity for natamycin. Besides the sensitivity of fungi to natamycin, production of mycotoxins by the isolated molds was investigated. Strains of Penicillium viridicatum , Aspergillus versicolor , and Penicillium cyclopium isolated in the warehouses produced, under experimental conditions, ochratoxin A, sterigmatocystin, and penicillic acid, respectively.
测定了在已使用纳他霉素不同时间段的奶酪仓库中分离出的霉菌和酵母菌对纳他霉素的敏感性。在持续使用纳他霉素数年之后，未发现对纳他霉素不敏感的霉菌和酵母菌。在奶酪仓库中分离出的26株霉菌菌株，在实验室条件下无法降低其对纳他霉素的敏感性。除了研究真菌对纳他霉素的敏感性外，还对分离出的霉菌产生霉菌毒素的情况进行了调查。在仓库中分离出的绿色青霉、杂色曲霉和环孢青霉菌株，在实验条件下分别产生了赭曲霉毒素A、柄曲霉素和青霉酸。
