Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese
Articolo
Data di Pubblicazione:
2014
Citazione:
Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese / L. Vallone, A. Giardini, G. Soncini. - In: ITALIAN JOURNAL OF FOOD SAFETY. - ISSN 2239-7132. - 3:3(2014), pp. 173-177. [10.4081/ijfs.2014.2118]
Abstract:
The presence of mold in food, although necessary for production, can involve the presence
of secondary metabolites, which are sometimes toxic. Penicillium roqueforti is a
common saprophytic fungus but it is also the essential fungus used in the production of
Roquefort cheese and other varieties of blue cheese containing internal mold. The study
was conducted on industrial batches of Penicillium roqueforti starters used in the production
of the Gorgonzola cheese, with the aim to verify the production of secondary metabolites.
Nine Penicillium roqueforti strains were tested. The presence of roquefortine C, PR
toxin and mycophenolic acid was tested first in vitro, then on bread-like substrate and lastly in
vivo in nine cheese samples produced with the same starters and ready to market. In vitro,
only Penicillium out of nine produced roquefortine C, four starters showed mycophenolic
acid production, while no significant amounts of PR toxin were detected. In the samples
grown on bread-like substrate, Penicillium did not produce secondary metabolites, likewise
with each cheese samples tested. To protect consumers’ health and safety, the presence of
mycotoxins needs to be verified in food which is widely consumed, above all for products protected
by the protected denomination of origin (DOP) label (i.e. a certificate guaranteeing the
geographic origin of the product), such as Gorgonzola cheese.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
L. Vallone, A. Giardini, G. Soncini
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