Influence of temperature on citrinin accumulation by Penicillium citrinum and Peniccillium verrucosum in black table olives

Dilek Heperkan*, Glcin Sismanoglu Dazkir, Duygu Zorlutuna Kansu, Funda Karbancioglu Gler

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)180-186
Number of pages7
JournalToxin Reviews
Volume28
Issue number2-3
DOIs
Publication statusPublished - 2009

Keywords

  • Black olive
  • Citrinin
  • Molds
  • Mycotoxin
  • Penicillium citrinum
  • Penicillium verrucosum

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