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Patulin Producing Capacity in Broth Culture Media of Penicillium crustosum Isolated from Korean Apple  

Kim, Dong-Ho (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
Yun, Hye-Jeong (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
Lim, Sang-Yong (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
Baik, Sang-Ho (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
Jo, Min-Hoe (Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute)
Kim, Sooh-Hun (Korea Basic Science Institute)
Publication Information
Food Science and Preservation / v.14, no.3, 2007 , pp. 315-322 More about this Journal
Abstract
The patulin producing capicity of Penicillium crustosum, an isolate from Korean apple, in various broth culture media, was investigated, and compared with patulin production by the standard strain P. griseofulvum(ATCC 46037). The maximal patulin production capacity of the P. griseofulvum ATCC 46037 was 2,029-2,829 ppm in 5-GYEP, SY and MEB broth media. The patulin-producing capacity of the isolated fungus(P. crustosum) attained 2,794 ppm in a 5-GYEP broth medium, but was only 324 and 11 ppm in SY and MEB media, respectively. There were no significant correlations between mycelial growth levels and patulin-producing ability in either P. crustosum or P. griseofulvum. The patulin production of P. griseofulvum was induced in the wide pH range of pH 3.0-11.0, while that of P. crustosum was induced in the acidic pH range pH 3.0-5.0. Patulin production levels were dependent on the carbon sources in the media and maximal patulin production by P. griseofulvum and P. crustosum was observed in media containing glycerol and fructose, respectively.
Keywords
patulin; apple; Penicillium; mycotoxin; fruit;
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