Characterization of Penicillium Species Isolated from Grape Berries by Their Internal Transcribed Spacer (ITS1) Sequences and by Gas Chromatography?Mass Spectrometry Analysis of Geosmin Production

Abstract

Geosmin (trans-1,10-dimethyl-trans-9-decalol), an earthy-musty compound, has been identified in wines and in grape juice, in which its presence is highly detrimental to the aromatic quality. Geosmin has a biological origin, and the analysis of rotten grape microflora has been done on two grape varieties (Semillon, Cabernet Sauvignon) from six parcels of the Bordeaux region over 3 years (1999, 2000, 2001). Forty-three Penicillium-related species have been analyzed by gas chromatography-mass spectrometry (GC-MS) for their geosmin production. GC-MS analysis has demonstrated that the earthy odor was always correlated with the presence of geosmin. Phenotypic characterization of Penicillium spp. being ambiguous, a molecular characterization by rDNA internal transcribed spacer (ITS1) sequencing was performed for all strains. The results evidenced that all strains producing geosmin belonged to only one species, P. expansum, and that the other strains, not producing geosmin, belonged to three species: P. purpurogenum, P. thomii, and Talaromyces wortmanii.

Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants

“…Selected fungal isolates from each one of these similar fungal groups were additionally identified at the species level by 5.8-ITS (internal transcribed spacers) sequencing. ITS regions together with other DNA sequences have been used extensively for phylogenetic and systematic studies in fungi, including Penicillium (Skouboe et al 1999;La Guerche et al 2004;Davolos et al 2012).…”

First Report on Isolation of Penicillium adametzioides and Purpureocillium lilacinum from Decayed Fruit of Cheongsoo Grapes in Korea

“…Some species of Penicillium are destructive pathogens that can cause spoilage and decay of fruit [2, 3]. An association of grape berries with several species of Penicillium has been reported [4-6]. …”

New Strategies for Tracing Foodstuffs: Biological Barcodes Utilising PCR-DGGE

“…Fungi are responsible for coffee diseases (mildew and black rot), 48 mycotoxin production, [49][50][51] or sensorial defects in coffee such as musty or earthy aromas. 52 Knowledge of the structure and diversity of the fungal communities of coffee beans would lead to a better understanding of the emergence of defects in coffee in relation to the fungi present on coffee beans. 37,38 PCR-DGGE has proven to be a rapid and effective method that can be used to describe fungal communities on coffee beans.…”