TY - JOUR
T1 - Influence of temperature on citrinin accumulation by Penicillium citrinum and Peniccillium verrucosum in black table olives
AU - Heperkan, Dilek
AU - Dazkir, Glcin Sismanoglu
AU - Kansu, Duygu Zorlutuna
AU - Karbancioglu Gler, Funda
PY - 2009
Y1 - 2009
N2 - Citrinin production characteristics of Penicillium citrinum and Penicillium verrucosum in black table olives stored at five different temperatures were investigated. Citrinin in both the media and olives were detected by thin layer chromatography (TLC). P. verrucosum produced citrinin at 20°C and 25°C on malt extract agar (MEA), czapek yeast extract agar (CYA), and yeast extract agar (YES), but not in olives. P. citrinum produced citrinin at 20°C, 25°C, and 30°C on both the media and in black olives. Citrinin was also detected in black olive samples stored in water at 30°C for 60 days of storage. NaCl in brine affected citrinin production in a positive way.
AB - Citrinin production characteristics of Penicillium citrinum and Penicillium verrucosum in black table olives stored at five different temperatures were investigated. Citrinin in both the media and olives were detected by thin layer chromatography (TLC). P. verrucosum produced citrinin at 20°C and 25°C on malt extract agar (MEA), czapek yeast extract agar (CYA), and yeast extract agar (YES), but not in olives. P. citrinum produced citrinin at 20°C, 25°C, and 30°C on both the media and in black olives. Citrinin was also detected in black olive samples stored in water at 30°C for 60 days of storage. NaCl in brine affected citrinin production in a positive way.
KW - Black olive
KW - Citrinin
KW - Molds
KW - Mycotoxin
KW - Penicillium citrinum
KW - Penicillium verrucosum
UR - http://www.scopus.com/inward/record.url?scp=72149120836&partnerID=8YFLogxK
U2 - 10.1080/15569540903084982
DO - 10.1080/15569540903084982
M3 - Article
AN - SCOPUS:72149120836
SN - 1556-9543
VL - 28
SP - 180
EP - 186
JO - Toxin Reviews
JF - Toxin Reviews
IS - 2-3
ER -