Publicação
Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media
| Resumo: | Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media. |
|---|---|
| Autores principais: | Hamdi, Mohamed |
| Outros Autores: | Bejaoui, Hend; Morais, Jorge Sá; Rodrigues, Paula |
| Assunto: | Food safety Moulds Mycotoxins Olives Storage |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| _version_ | 1867173394031575040 |
|---|---|
| author | Hamdi, Mohamed |
| author2 | Bejaoui, Hend Morais, Jorge Sá Rodrigues, Paula |
| author2_role | author author author |
| author_facet | Hamdi, Mohamed Bejaoui, Hend Morais, Jorge Sá Rodrigues, Paula |
| author_role | author |
| contributor_name_str_mv | Biblioteca Digital do IPB |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Hamdi, Mohamed\"},{\"Person.name\":\"Bejaoui, Hend\"},{\"Person.name\":\"Morais, Jorge Sá\"},{\"Person.name\":\"Rodrigues, Paula\",\"Person.identifier.orcid\":\"0000-0002-3789-2730\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Biblioteca Digital do IPB |
| datacite.creators.creator.creatorName.fl_str_mv | Hamdi, Mohamed Bejaoui, Hend Morais, Jorge Sá Rodrigues, Paula |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Food safety Moulds Mycotoxins Olives Storage |
| datacite.titles.title.fl_str_mv | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| dc.contributor.none.fl_str_mv | Biblioteca Digital do IPB |
| dc.creator.none.fl_str_mv | Hamdi, Mohamed Bejaoui, Hend Morais, Jorge Sá Rodrigues, Paula |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.date.embargoed.fl_str_mv | 2018-01-19T10:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10198/24247 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Food safety Moulds Mycotoxins Olives Storage |
| dc.title.fl_str_mv | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Olives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://bibliotecadigital.ipb.pt/bitstreams/a74705ba-de95-45e1-8009-ef1fde7a36d2/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| funding.name_str_mv | 6817 - DCRRNI ID |
| id | ipb_6be5e65a664fb3efeadf1cd1081f855e |
| identifier.url.fl_str_mv | http://hdl.handle.net/10198/24247 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Bragança |
| instname_str | Instituto Politécnico de Bragança |
| language | eng |
| network_acronym_str | ipb |
| network_name_str | Biblioteca Digital do IPB |
| oai_identifier_str | oai:bibliotecadigital.ipb.pt:10198/24247 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Hamdi, Mohamed Bejaoui, Hend Morais, Jorge Sá Morais, Jorge Sá https://www.ciencia-id.pt/6E11-BDED-4CB3 6E11-BDED-4CB3 Rodrigues, Paula Rodrigues, Paula https://www.ciencia-id.pt/2312-18AE-DA42 2312-18AE-DA42 http://orcid.org/0000-0002-3789-2730 0000-0002-3789-2730 |
| publishDate | 2021 |
| reponame_str | Biblioteca Digital do IPB |
| repository_id_str | urn:repositoryAcronym:ipb |
| service_str_mv | urn:repositoryAcronym:ipb |
| spelling | engen_ENOlives and their derivatives, in particular olive oil, represent one of the most significant agricultural products in the Mediterranean basin. Storage under inadequate conditions poses serious problems concerning fungal contamination, with consequent defects and potential mycotoxin production in olives and olive oils. Penicillium expansum represents one of the most significant postharvest pathogens in several fruits, including olives. Not only it causes blue mold but also is one of the most relevant patulin producing species of the genus Penicillium. The aim of this research was to evaluate the ecophysiological conditions governing growth and PAT production by P. expansum strains previously isolated from Tunisian olives. For this purpose, four P. expansum isolates were tested in a synthetic medium (Czapek Yeast Autolysate, CYA) and in olive-based medium (OM) for their ability to grow and produce PAT under different temperatures (4 °C, 15 °C and 25 °C) for 10 and 20 d. The mycotoxin was analysed by HPLC-UV. Results showed that all isolates were able to grow on tested media at different temperatures. Different PAT production profiles were found, showing that at 25 °C P. expansum isolates were able to produce PAT on CYA and OM medium. At 15 °C the production of PAT was only detected on CYA medium, while no PAT production was detected at 4 °C for the two media.application/pdfen_ENEcophysiology of Penicillium expansum and patulin production in synthetic and olive-based mediaHamdi, MohamedBejaoui, HendPersonalMorais, Jorge SáDSpacehttp://dspace.org/items/c2ed0055-91c1-4bf5-acb3-d9a99296d9a2DSpacehttp://dspace.org/items/c2ed0055-91c1-4bf5-acb3-d9a99296d9a2MoraisJorge SáCiência IDhttps://www.ciencia-id.pt6E11-BDED-4CB3PersonalRodrigues, PaulaDSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6DSpacehttp://dspace.org/items/b864b8c1-d66a-419c-b1ac-e6193f93eca6RodriguesPaulaCiência IDhttps://www.ciencia-id.pt2312-18AE-DA42ORCIDhttp://orcid.org0000-0002-3789-2730Scopus Author IDhttps://www.scopus.com7102639646HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISSNIsPartOf1878-6146DOIIsPartOf10.1016/j.funbio.2019.08.0052018-01-19T10:00:00Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24247http://purl.org/coar/access_right/c_abf2open accessFood safetyMouldsMycotoxinsOlivesStorage892337 bytesFundação para a Ciência e a TecnologiaMountain Research Centre6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/a74705ba-de95-45e1-8009-ef1fde7a36d2/download |
| spellingShingle | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media Hamdi, Mohamed Food safety Moulds Mycotoxins Olives Storage |
| status | SINGLETON |
| subject.fl_str_mv | Food safety Moulds Mycotoxins Olives Storage |
| title | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| title_full | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| title_fullStr | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| title_full_unstemmed | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| title_short | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| title_sort | Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media |
| topic | Food safety Moulds Mycotoxins Olives Storage |
| topic_facet | Food safety Moulds Mycotoxins Olives Storage |
| url | http://hdl.handle.net/10198/24247 |
| visible | 1 |