Effect of lactic acid and pH value on the growth of some Penicillium species and ochratoxin A production

Penicillium aurantiogriseum Dierckx strains D2, D5, D8 and D9 and Penicillium citrinum Thom strain D3, were isolated from some dairy products. All applied concentrations (0.5, 0.75, 1.0, 1.5, 2.0, 2.5 and 2.75) of lactic acid reduced or completely inhibited the growth of P. aurantiogriseum and P. ci...

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Bibliographic Details
Published inMikrobiologija (Moskva) Vol. 33; no. 1
Main Authors Skrinjar, M, Jovic, D, Dimic, G. (Faculty of Technology, Novi Sad (Yugoslavia))
Format Journal Article
LanguageEnglish
Published 1996
Subjects
ACIDE LACTIQUE
ACIDO LACTICO
MEDIO DE CULTIVO
MILIEU DE CULTURE
OCHRATOXINE
OCRATOXINA
PENICILLIUM
PRODUCTOS LACTEOS
PRODUIT LAITIER
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Summary:Penicillium aurantiogriseum Dierckx strains D2, D5, D8 and D9 and Penicillium citrinum Thom strain D3, were isolated from some dairy products. All applied concentrations (0.5, 0.75, 1.0, 1.5, 2.0, 2.5 and 2.75) of lactic acid reduced or completely inhibited the growth of P. aurantiogriseum and P. citrinum strains. P. aurantiogriseum strains D2,D5,D8 and D9 were grown even on SDA containing 2.75 of lactic acid (pH 2.2), but colonies were very reduced. The growth of P. citrinum D3 was inhibited by 1.5 of lactic acid (pH 2.8). Conidiogenous structures of P. aurantiogriseum and P. citrinum strains decreased in size significantly by the increasing of lactic acid in SDA. P. aurantiogriseum D5 grew in the YES broth containing even up to 2.5 of lactic acid (pH 2.50), but very poorly. Ochratoxin A was found in the broth containing lactic acid up to 1.0 at concentrations ranging from 7.0 microgram/l to trace values.
Bibliography:Q03
9600662
ISSN:0581-1538