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

Toxin Reviews

Volumn 28, Issue 2-3, 2009, Pages 180-186

  Heperkan, Dilek ^a   Dazkir, Glcin Sismanoglu ^a   Kansu, Duygu Zorlutuna ^a   Karbancioglu Gler, Funda ^a  

^a ISTANBUL TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Black olive; Citrinin; Molds; Mycotoxin; Penicillium citrinum; Penicillium verrucosum

Indexed keywords

AGAR; CITRININ; SODIUM CHLORIDE;

ARTEMIA; ARTICLE; CULTURE MEDIUM; NONHUMAN; OLIVE; PENICILLIUM; PENICILLIUM CITRINUM; PENICILLIUM VERRUCULOSUM; TEMPERATURE SENSITIVITY; THIN LAYER CHROMATOGRAPHY; YEAST;

OLEACEAE; PENICILLIUM CITRINUM; PENICILLIUM VERRUCOSUM;

EID: 72149120836     PISSN: 15569543     EISSN: 15569551     Source Type: Journal    
DOI: 10.1080/15569540903084982     Document Type: Article

References (47)

1. Abdel-Hafez SII, El Said M. (1997). Effect of garlic, onion and sodium benzoate on the mycoflora of pepper, cinnamon and rosemary in Egypt. Int Biodet Biodeg. 39 (1): 67-77.
2. Abramson D. (1999). Rapid determination of citrinin in corn by fluorescence liquid chromatography and enzyme immunoassay. J AOAC Int. 82: 1353-1355.
3. Abramson D, Usleber E, Marlbauer E, (2001). Immunochemical method for citrinin. In: Trucksess MW, Pohland AF, eds. Mycotoxin Protocols. Totowa, NJ: Humana Press, pp. 195-204.
4. AOAC. (2000a). Nuts and nut products: official method 925.40. Moisture in nuts and nut products. In: Official Methods of Analysis. Virginia: Association of Official Analytical Chemists, Inc, Arlington, VA.
5. AOAC. (2000b). Nuts and nut products: official method 948.22. Fat (crude) in nuts and nut products. In: Official Methods of Analysis. Virginia: Association of Official Analytical Chemists, Inc, Arlington, VA.
6. AOAC. (2000c). Nuts and nut products: official method 950.48. Protein (crude) in nuts and nut products. In: Official Methods of Analysis. Virginia: Association of Official Analytical Chemists, Inc, Arlington, VA.
7. AOAC. (2000d). Sugars and sugar products: sugars and syrups: official method 923.09. Invert sugar in sugars and syrups. In: Official Methods of Analysis. Virginia: Association of Official Analytical Chemists, Inc, Arlington, VA.
8. Blanc PJ, Laussac JP, Le Bars J, Le Bars P, Loret MO, Pareilleux A, Prome D, Prome JC, Santerre AL, Goma G. (1995). Characterization of monascidin A from Monascus as citrinin. Int. J. Food Microbiol. 27: 201-213.
9. Council for Agricultural Science and Technology. (2003). Mycotoxins: Risks in Plant, Animal, and Human Systems. Task Force Report No. 139. Ames, Iowa: Council for Agricultural Science and Technology.
10. Comerio R, Pinto VEF, Vaamonde G. (1998). Influence of water activity on Penicillium citrinum growth and kinetics of citrinin accumulation in wheat. Int J Food Microbiol. 42: 219-223.
11. Daradimos E, Markaki P, Koupparis M. (2000). Evaluation and validation of two fluorometric HPLC methods for the determination of aflatoxin B1 in olive oil. Food Addit Contam. 17 (1): 65-163
12. Fernandez G, Diez MFF, Adams MR. (1997). Table Olives Production and Processing. London: Chapman and Hall.
13. Frank HK. (1992). Citrinin. Zeitschrift fur Ernahrungs wissenschaft. 31: 164-177.
14. Freire FDO, Kozakewc ZZ, Paterson RM. (2000). Mycoflora and mycotoxins in Brazilian black pepper, white pepper and Brazil nuts. Mycopat. 149: 13-19.
15. Frisvad JC, Thrane U. (2002). Mycotoxin production by foodborne fungi. Introduction to Food and Airborne Fungi. In: Samson RA, Hoekstra ES, Frisvad JC, Filtenborg O, eds. Delft: Centrealbureau Voor-Schimmelcultures, pp. 251-261.
16. Gourama H, Bullerman LB. (1987). Mycotoxin production by moulds isolated from Greek-style black olives. Int J Food Microbiol. 1: 81-90.
17. Hajjaj H, Blanc PJ, Groussac E, Goma G, Uribellarrea JI, Loubiere P. (1999). Improvement of red pigment citrinin production ratio as a function of environmental conditions by Monascus ruber. Biotechnol Bioengin. 64: 497-501.
18. Heperkan D, Artan N, Ayfer M. (1994). Mycoflora and aflatoxin contamination in shelled pistachio nuts, J Sci Food Agric. 66: 273-278.
19. Heperkan D, Erol-Meric B, Sismanoglu G, Dalkilic G, Guler FK. (2006). Mycobiota, mycotoxigenic fungi and citrinin production in black olives. Adv Exp Med Biol. 571: 203-210.
20. International Comission on Microbiological Specification for Foods. (1996). Toxigenic fungi: Penicillium. In: Microorganisms in Foods. Characteristics of Food Pathogens. London: Blackie Academic and Professional, pp. 397-413.
21. Jorgensen, K, Petersen A. (2002). Content of ochratoxin A in paired kidney and meat samples from healthy Danish slaughter pigs. Food Addit Contam. 19 (6): 562-567.
22. Kokkonen M, Jestoi M, Rizzo A. (2005). The effect of substrate on mycotoxin production of selected Penicillium strains. Int J Food Microbiol. 99: 207-214.
23. Kondo M, Nishimura S, Tanaka N, Flood M. (2001). Safety evaluation of phophodiesterase production from Penicillium citrinum: Summary of toxicological data. Reg Toxicol Pharmacol. 33: 2-11. (Pubitemid 32242942)
24. Kpodo K, Sorensen AK, Jakobsen M. (1996). The occurrence of mycotoxins in fermented maize products. Food Chem. 56 (2): 147-153.
25. Krejci ME, Bretz NS, Koechel DA. (1996). Citrinin produces acute adverse changes in renal function and ultra structure in pentobarbital-anesthetized dogs without concomitant reductions in potassium plasma. Toxicol. 106: 167-177.
26. Krogh P, Hald B, Pedersen EJ. (1973). Occurrence of ochratoxin A and citrinin in cereals associated with mycotoxic porcine nephropathy. Acta Pathol Microbiol Scandinav. Section B81: 689-695.
27. Lin L, Zhang, J, Wang, P, Wang, Y, Chen, J. (1998). Thin-layer chromatography of mycotoxins and comparison with other chromatographic methods. J Chromatogr A. 815: 3-20.
28. Liu B, Yu F, Wu T, Li S, Su M, Wang M, Shih S. (2003). Evaluation of genotoxic risk and oxidative DNA damage in mammalian cells exposed to mycotoxins, patulin and citrinin. Toxicol Appl Pharmacol. 191 (3): 255-263.
29. Martins ML, Gimeno A, Martins HM, Bernardo F. (2002). Co-occurrence of patulin and citrinin in Portuguese apples with rotten spots. Food Addit Contam. 19 (6): 568-574.
30. Montani M, Vaamonde G, Resnik SL, Buera P. (1988). Temperature influence on Penicillium citrinum Thom growth and citrinin accumulation kinetic. Int J Food Microbiol. 7 (2): 115-122.
31. Oral J, Heperkan D. (1999). Penicillic acid and citrinin production in olives. In: Tuijtelaars ACJ, Samson RA, Rombouts FM, Notermans S, eds. Food Microbiology and Food Safety Into the Next Millenium. Proceedings of the 17th International ICFMH Conference, Veldhoven, The Netherlands, September 13-17, 1999. Wageningen: Ponsen and Looyen, pp. 138-140.
32. Petkova-Bocharova T, Castegnaro M, Michelon J, Maru V. (1991). Ochratoxin A and other mycotoxins in cereals from an area of Balkan endemic nephropathy and urinary tract tumors in Bulgaria. In: Castegnaro M, Plectina R, Dirhamer G, Chernozemsky IN, Bartsch H, eds. Mycotoxins: Endemic Nephropathy and Urinary Tract Tumors in Bulgaria Lyon: IARC, pp. 83-87.
33. Pfohl-Leszkowicz A, Petkova-Bocharova T, Chernozemsky IN, Castegnaro M. (2002). Balkan endemic nephropathy and associated urinary tract tumors: a review on aetiological causes and potential role of mycotoxins. Food Addit Contam. 19: 282-302.
34. Pitt JI. (2002). Biology and ecology of toxigenic Penicillium species. In: DeVries JW, Trucksess MW, Jackson LS, eds. Mycotoxins and Food Safety. New York, NY: Kluwer Academic/Plenum Publishers, pp. 29-41.
35. Pitt JI, Hocking AD. (1997). Penicillium and related genera. In: Fungi and Food Spoilage. New York, NY: Blackie Academic and Professional, pp. 251-255.
36. Samson RA, Hoekstra ES, Frisvad JC Filtenborg O. (2004). Introduction to Food and Airborne Fungi. Delft: Centrealbureau Voor Schimmelcultures.
37. Sabater-Vilar M, Maas RRM, Fink-Gremmels J. (1999). Mutagenicity of commercial Monascus fermentation products and the role of citrinin contamination. Mutat Res. 444: 7-16.
38. Stroka J, Anklam E. (2001). Determination of aflatoxins in ground products of peanuts, pistachios, corn and paprika by immunoaffinity cleanup and thin-layer chromatography, In: De Koe WJ, Samson RA, Van Egmond HP, Gilbert J, Sabino M, eds. Mycotoxins and Phycotoxins Perspective at the Turn of the Millennium. Proceeding of the Xth International IUPAC symposium on Mycotoxins and Phycotoxins, Wageningen: Ponsen and Looyen, pp. 49-54.
39. Trucksess MW. (2000). Committee on natural toxins: general referee reports, J AOAC Int. 83: 442-448.
40. Trucksess, MW. (2001). Rapid analysis (thin layer chromatographic and immunochemical methods) for mycotoxins in foods and feeds. In: De Koe WJ, Samson RA, Van Egmond HP, Gilbert J, Sabino M, eds. Mycotoxins and Phycotoxins Perspective at the Turn of the Millennium. Proceeding of the Xth International IUPAC Symposium on Mycotoxins and Phycotoxins, Wageningen: Ponsen and Looyen, pp. 29-40.
41. TSE. 2001. Spices and herbs - determination of total ash content, TS 2131 ISO 928 Turkish Standart Institution, Ankara.
42. Uylaser V, Sahin I. (2004). Salamura Siyah Zeytin Uretiminde Geleneksel Gemlik Yonteminin Gunumuz Ko°ullar?na Uyarlanmas?. Uludag Universitesi Ziraat Fakultesi Dergisi. 18 (1): 105-113.
43. Vinas I, Dadon J, Sanchis V. (1993). Citrinin production capacity of Penicillium expansum strains from apple packaging houses of Lerida (Spain). Int J Food Microbiol. 19: 153-156.
44. Vrabcheva T, Usleber E, Dietrich R, Martlauber E. (2000). Co-ocurrence of ochratoxin A and citrinin in cereals from Bulgarian villages with a history of Balkan endemic nephropathy. J Agric Food Chem. 48: 2483-2488.
45. Weidenborner M. (2001). Encyclopedia of mycotoxins. Berlin: Springer.
46. Xu BJ, Jia XQ, Gu LJ, Sung CK. (2006). Review on the qualitative and quantitative analysis of the mycotoxin citrinin. Food Cont. 17: 271-285.
47. Xu Y, Li Y, Sun H, Lai W, Xu E. (1999). Study on the production of citrinin in submerged cultures of Monascus spp. In: Tuijtelaars ACJ, Samson RA, Rombouts FM, Notermans S, eds. Food Microbiology and Food Safety Into the Next Millenium. Proceedings of the 17th International ICFMH Conference, Veldhoven, The Netherlands, September 13-17, 1999: 150.