Bullerman L B
Ann Nutr Aliment. 1977;31(4-6):435-46.
Molds were isolated from moldy cheese trimmings and both nonmoldy and moldy samples of domestic and imported retail samples of cheese. The majority of molds found were Penicillium species. A small percentage (about 4 p. 100) of the molds encountered were species known to be capable of producing recognized mycotoxins (P. cyclopium, P. viridicatum, A. flavus and A. ochraceus). Most of the molds isolated has psychrotrophic properties and were capable of growing at 5 degrees C. Sorbates were found to be partially effective in delaying the growth of molds obtained from cheese. However, 65--75 p. 100 of the mold isolates were capable of initiating growth in the presence of 0.3 p. 100 potassium sorbate within 7 days at 5 degrees C. Pimaricin, on the other hand, prevented the growth of all the mold isolates at 12 and 5 degrees C and of 96 p. 100 of the isolates at 25 degrees C for at least 7 days.
从发霉的奶酪边角料以及国产和进口零售奶酪的非发霉和发霉样本中分离出了霉菌。发现的大多数霉菌是青霉属物种。所遇到的霉菌中有一小部分（约4%）是已知能够产生公认霉菌毒素的物种（环孢青霉、黄绿青霉、黄曲霉和赭曲霉）。分离出的大多数霉菌具有嗜冷特性，能够在5摄氏度下生长。山梨酸盐被发现对延缓从奶酪中分离出的霉菌生长有部分效果。然而，65%至75%的霉菌分离株能够在5摄氏度下于7天内在含有0.3%山梨酸钾的环境中开始生长。另一方面，匹马菌素在12摄氏度和5摄氏度下可抑制所有霉菌分离株的生长，在25摄氏度下可抑制96%的分离株生长至少7天。
