Ollinger Nicole, Malachová Alexandra, Schamann Alexandra, Sulyok Michael, Krska Rudolf, Weghuber Julian
FFoQSI-Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, Stelzhamerstr. 23, 4600 Wels, Austria.
FFoQSI-Austrian Competence Centre for Feed and Food Quality, Safety & Innovation, Konrad Lorenz Str. 20, 3430 Tulln, Austria.
Foods. 2024 Sep 10;13(18):2865. doi: 10.3390/foods13182865.
Mold-ripened cheese acquires a distinctive aroma and texture from mold cultures that mature on a fresh cheese wheel. Owing to its high moisture content (a = 0.95) and pliability, soft cheese is prone to contamination. Many contaminating mold species are unable to grow at colder temperatures, and the lactic acid produced by the cheese bacteria inhibits further infiltration. Thus, Camembert cheese is generally well protected against contamination by a wide range of species. In this study, cocultures of and widely distributed mycotoxin-producing mold species were incubated on different types of agars, and purchased Camembert samples were deliberately contaminated with mycotoxin-producing mold species capable of growing at both 25 °C and 4 °C. The production of mycotoxins was then monitored by the extraction of the metabolites and their subsequent measurement by means of a liquid chromatography-tandem mass spectrometry (LC-MS/MS) based targeted metabolite profiling approach. The production of cyclopiazonic acid (CPA) was highly dependent on the species cocultivated with , the temperature and the substrate. Contamination of Camembert cheese with , , or induced CPA production at 25 °C. Although mold growth on cheese was not always evident on biofilms for certain cultures, except for , which stained the monosaccharide agar yellow, mycotoxins were detected in many agar and cheese samples, as in all monosaccharide agar samples. In conclusion, cheese should be immediately discarded upon the first appearance of mold.
霉菌成熟的奶酪从在新鲜奶酪轮上成熟的霉菌培养物中获得独特的香气和质地。由于其高水分含量（a = 0.95）和柔韧性，软质奶酪容易受到污染。许多污染霉菌种类在较低温度下无法生长，并且奶酪细菌产生的乳酸会抑制进一步的侵入。因此，卡门贝干酪通常能很好地抵御多种物种的污染。在本研究中，将 和广泛分布的产霉菌毒素霉菌种类的共培养物在不同类型的琼脂上培养，并故意用能够在25°C和4°C下生长的产霉菌毒素霉菌种类污染购买的卡门贝干酪样品。然后通过提取代谢物并随后通过基于液相色谱-串联质谱（LC-MS/MS）的靶向代谢物谱分析方法对其进行测量来监测霉菌毒素的产生。环匹阿尼酸（CPA）的产生高度依赖于与 共培养的物种、温度和底物。用 、 或 污染卡门贝干酪会在25°C下诱导CPA的产生。尽管对于某些培养物，奶酪上的霉菌生长在生物膜上并不总是明显可见，除了 将单糖琼脂染成黄色的情况外，但在许多琼脂和奶酪样品中都检测到了霉菌毒素，就像在所有单糖琼脂样品中一样。总之，奶酪一旦首次出现霉菌就应立即丢弃。
