Influence of temperature on citrinin accumulation by Penicillium citrinum and Peniccillium verrucosum in black table olives

HEPERKAN D., DAZKIR G. S., KANSU D. Z., Gueler F. K.

TOXIN REVIEWS, cilt.28, ss.180-186, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 28
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1080/15569540903084982
  • Dergi Adı: TOXIN REVIEWS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.180-186
  • Anahtar Kelimeler: Citrinin, Penicillium citrinum, Penicillium verrucosum, black olive, mycotoxin, molds, OCHRATOXIN-A, MYCOTOXINS, MYCOFLORA, MONASCUS, CHROMATOGRAPHY, COOCCURRENCE, CEREALS, PATULIN, PEPPER, GROWTH
  • İstanbul Teknik Üniversitesi Adresli: Evet

Özet

Citrinin production characteristics of Penicillium citrinum and Penicillium verrucosum in black table olives stored at five different temperatures were investigated. Citrinin in both the media and olives were detected by thin layer chromatography (TLC). P verrucosum produced citrinin at 20 degrees C and 25 degrees C on malt extract agar (MEA), czapek yeast extract agar (CYA), and yeast extract agar (YES), but not in olives. R citrinum produced citrinin at 20 degrees C, 25 degrees C, and 30 degrees C on both the media and in black olives. Citrinin was also detected in black olive samples stored in water at 30 degrees C for 60 days of storage. NaCl in brine affected citrinin production in a positive way.