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Abstract:

To study the temperature influence on both Penicillium citrinum growth and citrinin accumulation, a strain isolated from corn was cultured on Czapek agar with maize extract at 15, 20, 25 and 30 °C. Radial growth rate and lag phase were determined from the increase in colony diameter with time. The optimal temperature for P. citrinum growth was 30°C. Citrinin extracted from the agar medium was determined by thin layer chromatography. Citrinin accumulation kinetics were analyzed by fitting the data to curves generated by using a logistic function. The parameters obtained from this equation demonstrated, for all temperatures studied, that the maximum citrinin accumulation by P. citrinum on Czapek agar with maize extract was at about 30°C. At 37°C a rapid decrease in the citrinin concentration was observed after a maximal value was reached. © 1988.

Registro:

Documento: Artículo
Título:Temperature influence on Penicillium citrinum Thom growth and citrinin accumulation kinetics
Autor:Montani, M.; Vaamonde, G.; Resnik, S.L.; Buera, P.
Filiación:Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Palabras clave:Citrinin; Penicillium citrinum; Predictive modelling; Temperature, effect on citrinin accumulation; Temperature, effect on growth; citrinin; mycotoxin; food poisoning; fungus; nonhuman; penicillium citrinum; Agar; Benzopyrans; Citrinin; Culture Media; Food Microbiology; Kinetics; Penicillium; Support, Non-U.S. Gov't; Temperature; Zea mays
Año:1988
Volumen:7
Número:2
Página de inicio:115
Página de fin:122
DOI: http://dx.doi.org/10.1016/0168-1605(88)90004-9
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:citrinin, 11118-72-2, 518-75-2; Agar, 9002-18-0; Benzopyrans; Citrinin, 518-75-2; Culture Media
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v7_n2_p115_Montani

Referencias:

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Citas:

---------- APA ----------
Montani, M., Vaamonde, G., Resnik, S.L. & Buera, P. (1988) . Temperature influence on Penicillium citrinum Thom growth and citrinin accumulation kinetics. International Journal of Food Microbiology, 7(2), 115-122.
http://dx.doi.org/10.1016/0168-1605(88)90004-9
---------- CHICAGO ----------
Montani, M., Vaamonde, G., Resnik, S.L., Buera, P. "Temperature influence on Penicillium citrinum Thom growth and citrinin accumulation kinetics" . International Journal of Food Microbiology 7, no. 2 (1988) : 115-122.
http://dx.doi.org/10.1016/0168-1605(88)90004-9
---------- MLA ----------
Montani, M., Vaamonde, G., Resnik, S.L., Buera, P. "Temperature influence on Penicillium citrinum Thom growth and citrinin accumulation kinetics" . International Journal of Food Microbiology, vol. 7, no. 2, 1988, pp. 115-122.
http://dx.doi.org/10.1016/0168-1605(88)90004-9
---------- VANCOUVER ----------
Montani, M., Vaamonde, G., Resnik, S.L., Buera, P. Temperature influence on Penicillium citrinum Thom growth and citrinin accumulation kinetics. Int. J. Food Microbiol. 1988;7(2):115-122.
http://dx.doi.org/10.1016/0168-1605(88)90004-9