Toxigenic fungi isolated from Roquefort cheese.
To evaluate the potential for mycotoxin production by fungi contaminating blue-veined cheese, as well as by the ripening fungus, Penicillium roqueforti, the fungal flora of six of local and imported brands was determined. A total of 19 fungi were isolated from the six brands tested. Fourteen of the isolates were toxic to chicken embryos. The toxigenic fungi produced the following mycotoxins: Aspergillus fumigatus, kojic acid; A. versicolor, sterigmatocystin; Penicillium roqueforti, penicillic acid and unidentified toxic metabolites.
D000818:Animals; D002611:Cheese; D002642:Chick Embryo; D004534:Egypt; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification* / Q000378:metabolism; D009183:Mycotoxins / Q000096:biosynthesis / Q000633:toxicity
D009183:Mycotoxins