Department of Food Hygiene and Food Technology, Veterinary Faculty, Universidad de León, Campus de Vegazana s/n, 24071, León, Spain.
Department of Veterinary and Preventive Medicine, University of Londrina, Brazil.
Food Microbiol. 2019 Dec;84:103253. doi: 10.1016/j.fm.2019.103253. Epub 2019 Jun 29.
Fifteen samples of semi-hard ripened cheeses, both spoiled (10) and unspoiled (5), and obtained from cheese factories located in Northwest of Spain, were analysed by a dilution plating technique and direct sampling. A total of 32 isolates were identified at species level by a polyphasic approach (phenotypic characterization, partial extrolite analysis and molecular identification). Most isolates (65.6%) belonged to the species P. commune; other species found were P. solitum, P. chrysogenum, P. nordicum, P. expansum and P. cvjetkovicii. All of the P. commune isolates were able to produce cyclopiazonic acid, while the P. nordicum and the P. expansum isolates were producers of ochratoxin A and patulin respectively. Despite this, the role of P. commune as beneficial fungi in cheese ripening should be investigated. Molecular identification based on BenA sequence analysis was able to identify the majority of isolates. The three mycotoxins investigated can be considered key for identification. The polyphasic approach seems to be a very valuable tool for identification of isolates of this complex genus.
15 个半硬奶酪样本，既有变质的（10 个）也有无变质的（5 个），均来自西班牙西北部的奶酪厂，通过稀释平板技术和直接采样进行分析。通过多相方法（表型特征、部分外肽分析和分子鉴定）在种水平上鉴定出 32 个分离物。大多数分离物（65.6%）属于 P. commune 种；其他发现的种是 P. solitum、P. chrysogenum、P. nordicum、P. expansum 和 P. cvjetkovicii。所有 P. commune 分离物都能够产生环匹阿尼酸，而 P. nordicum 和 P. expansum 分离物分别是赭曲霉毒素 A 和棒曲霉素的产生者。尽管如此，仍应研究 P. commune 作为奶酪成熟有益真菌的作用。基于 BenA 序列分析的分子鉴定能够鉴定出大多数分离物。所研究的三种真菌毒素可被认为是鉴定的关键。多相方法似乎是鉴定这个复杂属分离物的非常有价值的工具。
