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

Heperkan, Dilek; Dazkır, Gülçin; Kansu, Duygu Zorlutuna; Güler, Funda Karbancioğlu

doi:10.1080/15569540903084982

Cited by 38 publications

(18 citation statements)

References 29 publications

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“…In contrast P. verrucosum seems to be much more adaptive with respect to the environment. Beside cereals it can occasionally be found also on NaCl rich products like dry cured meats or cheeses [11] or salted olives [12,13] but also occasionally on grapes [19]. It has been discussed earlier that this adaptation to different environments by P. verrucosum is paralleled by a shift in the production of secondary metabolites [15].…”

Section: Discussionmentioning

confidence: 99%

“…The high production of ochratoxin A under high NaCl conditions by the Penicillia serves as a vehicle which pumps chlorine out of the cell and ensures a certain chlorine homeostasis, which increases the viability of the Penicillia under these conditions [15]. Because of the shift from citrinin towards ochratoxin A in P. verrucosum under NaCl conditions, also this species can, under certain circumstances, adapt to this environment and can indeed be found here [11,12,13]. In contrast to the two Penicillia, A. carbonarius was never reported to be found in NaCl rich environments.…”

Section: Introductionmentioning

confidence: 95%

“…P. nordicum often occurs in NaCl rich environments mainly in dry cured meats or cheeses but may even be found in pure NaCl [8,9,10]. Despite the fact that P. nordicum is the main ochratoxigenic species in NaCl rich environments, occasionally also P. verrucosum can be identified in these commodities [11,12,13]. P. nordicum is a very consistent and high ochratoxin A producing species.…”

Section: Introductionmentioning

confidence: 99%

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Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Stoll

Schmidt‐Heydt

Geisen

2013

Toxins

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Penicillium verrucosum, P. nordicum and Aspergillus carbonarius are three important ochratoxin A producing species. P. verrucosum is in addition able to produce citrinin. It has been shown earlier that P. nordicum is adapted to NaCl rich environments like salt rich dry cured foods or even salines. In this organism, the biosynthesis of ochratoxin A plays an adaptive role in this habitat. P. verrucosum generally can be found on cereals, but occasionally also on salt rich dry cured foods. In contrast A. carbonarius usually cannot be found in NaCl rich environments, but it occurs in another environment with high concentration of solutes, e.g., in sugar rich substrates like grapes and grape juices. Usually osmotic challenging conditions activate the HOG MAP kinase signal cascade, which in turn activates various osmo-regulated genes. In the current analysis, it could be demonstrated that in case of P. nordicum and P. verrucosum the NaCl induced production of ochratoxin A is correlated to the phosphorylation status of the HOG MAP kinase. Just the opposite was true for A. carbonarius. In this case, also higher amounts of NaCl in the medium lead to an increased phosphorylation status of HOG, but no increase in ochratoxin biosynthesis was observed. In contrast to the Penicillia, higher NaCl concentrations lead to a rapid cessation of growth by A. carbonarius. High glucose concentrations have much less impact on growth and the phosphorylation of HOG.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

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Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Stoll

Schmidt‐Heydt

Geisen

2013

Toxins

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“…Fermentation is usually carried out by the indigenous microbiota. During storage, the top of the storage vessel gets covered with a thick mold layer and mycotoxin such as citrinin formation is observed in olives occasionally (Heperkan et al, 2009). Although, there are no reports published on food intoxication of fungal origin there are reports published on Clostridium botulinum type B and its neurotoxin detection in the conserved olives (Jalava et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Microbiota of table olive fermentations and criteria of selection for their use as starters

Heperkan¹

2013

Front. Microbiol.

Self Cite

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Fermentation is one of the oldest methods for preserving of olives applied worldwide for thousands of years. However, olive processing is a speculative area where whether olives are fermented products or pickled products produced by organic acids and salt. Although lactobacilli and yeasts play a major role in the process, literature survey indicates that lactobacilli are less relevant at least in some types of natural green olives during fermentation. There have been significant advances recently in understanding the process to produce olives, especially the role of lactic acid bacteria and yeasts including biofilm formation on olive surfaces by these organisms. The purpose of this paper is to review the latest developments regarding the microbiota of olives on the basis of olive types, their role on the fermentation process, the interaction between both group of microorganisms and the olive surface, the possibility to use starter cultures and the criteria to select appropriate cultures.

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“…In this study, the fungal strains Penicillium nordicum, Penicillium verrucosum, Aspergillus carbonarius, and Aspergillus steynii were used. Whereas P. nordicum is a typical contaminant of foods like Italian or Spanish ham, salami, or salted cheeses (13), P. verrucosum, which is able to produce the mycotoxin citrinin, besides ochratoxin A, occurs mainly on cereals and dry cured ham (2,8,15) but was recently also described as a contaminant of brined olives (10). A. carbonarius and A. steynii (4,12,14) are often found on food commodities like grapes, coffee, cocoa, or spices (3).…”

mentioning

confidence: 99%

Benzopyrone Coumarin Leads to an Inhibition of Ochratoxin Biosynthesis in Representatives of Aspergillus and Penicillium spp. via a Type of Feedback Response Mechanism

Mayer¹,

Stoll

Geisen

et al. 2014

Journal of Food Protection

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Growth and mycotoxin biosynthesis of the ochratoxin-producing fungal strains Aspergillus carbonarius, Aspergillus steynii, Penicillium verrucosum, and Penicillium nordium were analyzed on standard laboratory growth medium supplemented with different amounts of coumarin, an organic compound of the benzopyrone class. Neither the growth nor the phenotypic morphology of the filamentous fungi analyzed was affected by using coumarin concentrations equivalent to 2.5 to 25 μg/ml of medium. In contrast, the ochratoxin biosynthesis was strongly inhibited in both strains of the Aspergillus species and nearly completely inhibited in both Penicillium strains at coumarin concentrations above 8.75 μg/ml. Analyzing the transcriptional activity of the otapksPN polyketide synthase gene in P. nordicum using real-time PCR revealed a strong concentration-dependent decrease in gene expression. Taken together, the data show that ochratoxin biosynthesis in representative strains of the genera Aspergillus and Penicillium could be effectively inhibited by coumarin in a concentration-dependent manner. It could be suggested that the molecular background behind this inhibition is some kind of feedback response mechanism, based on the structural similarity of coumarin to the benzopyrone moiety of the ochratoxin molecule.

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Influence of temperature on citrinin accumulation byPenicillium citrinumandPeniccillium verrucosumin black table olives

Cited by 38 publications

References 29 publications

Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments

Microbiota of table olive fermentations and criteria of selection for their use as starters

Benzopyrone Coumarin Leads to an Inhibition of Ochratoxin Biosynthesis in Representatives of Aspergillus and Penicillium spp. via a Type of Feedback Response Mechanism

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