Nálezy kyseliny cyklopiazonové a jejích producentů v pozivatinách
[Detection of cyclopiazonic acid and its producers in food]
Jazyk čeština Země Česko Médium print
Typ dokumentu časopisecké články
PubMed
2508296
- MeSH
- analýza potravin * MeSH
- Aspergillus flavus izolace a purifikace metabolismus MeSH
- indoly analýza metabolismus MeSH
- Penicillium izolace a purifikace metabolismus MeSH
- potravinářská mikrobiologie * MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- cyclopiazonic acid MeSH Prohlížeč
- indoly MeSH
In the course of six months, 60 samples of foods were examined for their contents of cyclopiazonic acid. These samples were subjected to a basal mycological screening aimed at Aspergillus flavus and Penicillium sp. strains. Cyclopiazonic acid contents in samples of Hermelín cheese, peanuts, rice, peeled barley grains, Folican salami, and packaged meat did not exceed the value of 0.5 mg.kg-1. When using a modification of the method of cyclopiazonic acid isolation described by Dorner et al. (1983), 521 mg of this mycotoxin were isolated from a culture of Penicillium griseofulvum CCM 8006 strain grown in liquid medium containing 2% yeast autolysate and 2.5% sucrose. About 47% of the isolated Aspergillus flavus strains were bitoxicogenic (produced both cyclopiazonic acid and aflatoxin). Cyclopiazonic acid was produced by 23.5% of the isolated Penicillium sp. strains. No cyclopiazonic acid was produced in vitro by Penicillium nalgoviensis strains from the Czechoslovak collection on sweet wort agar containing peptone from soybean. Penicillium commune F-426 and Penicillium aurantiogriseum F-708 strains are efficient producers of this acid.