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Survey of Penicillia associated with Italian grana cheese

2017; Elsevier BV; Volume: 246; Linguagem: Inglês

10.1016/j.ijfoodmicro.2017.01.019

1879-3460

Simone Decontardi, Antonio Mauro, Nelson Lima, Paola Battilani,

Plant Disease Resistance and Genetics

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.