Abstract
Penicillium strains isolated from imported and domestic mold-ripened cheeses were examined for mycotoxin-producing ability by analytical TLC and HPLC. Sixteen of 37 strains of P. roqueforti were able to produce mycophenolic acid in 2% yeast extract-5% sucrose broth (YES). Twenty-seven of these strains had been isolated from imported blue-veined cheese varieties. Of these 27 strains, only 5 isolates from Roquefort cheese (14.7∼55.0 μg/mL) and 2 out of 5 isolates from Danablu cheese (5.3, 17.7 μg/mL) had mycophenolic acid-producing potential in culture at 14°C. None of the examined strains from Gorgonzola, Stilton and Cambozola cheeses produced mycophenolic acid. In contrast, 9 out of 10 P. roqueforti strains from domestic blue-veined cheese were able to produce 4.1∼12.2 μg/mL mycophenolic acid. All P. roqueforti strains examined showed the ability to produce roquefortine C.
All of 20 strains of P. camemberti isolated from imported and domestic white mold cheeses were able to produce 0.05∼6.09 μg/mL cyclopiazonic acid in YES broth at 25°C.
