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TitleSurvey of Penicillia associated with Italian grana cheese
Author(s)Decontardi, S.
Mauro, A.
Lima, Nelson
Battilani, P.
Fungal identification
Ochratoxin A
Issue date4-Apr-2017
JournalInternational Journal of Food Microbiology
CitationDecontardi, S.; Mauro, A.; Lima, Nelson; Battilani, P., Survey of Penicillia associated with Italian grana cheese. International Journal of Food Microbiology, 246, 25-31, 2017
Abstract(s)The present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp. were commonly dominant; morphological observation and gene sequencing were applied to identify Penicillium at species level. P. crustosum and P. solitum were the dominant species. Citrinin and ochratoxin A mycotoxins were analysed and the latter was found in all grana cheese samples. These results confirmed that a polyphasic approach is mandatory for Penicillium identification at species level.
Publisher version
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

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