title: Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese.
abstract: Every Penicillium camemberti strain freshly isolated from 20 commercial cheese brands produced cyclopiazonic acid in two culture media at 25, 13, and 4 degrees C; the toxin yield was greatly dependent on the strain and environmental parameters (medium, temperature, and incubation time). The toxigenic ability appeared as a log-normal distribution. This mycotoxin was found in the crust (0.05 to 0.1 microgram/g in three samples, 0.1 to 0.2 microgram/g in five samples, and 0.4, 1, and 1.5 microgram/g in three other samples) but not in the inner part. When its acute toxicity is considered, doses eventually ingested by consumers are very low (lower than 4 microgram). Means for prevention are discussed. A highly toxigenic strength and rate appear to be necessary features leading to natural contamination in cheeses. The distribution of toxigenic ability makes possible without delay a choice of weakly toxic strains.
mesh_terms: D002611:Cheese / Q000032:analysis*; D003470:Culture Media; D005506:Food Contamination / Q000032:analysis*; D007211:Indoles / Q000096:biosynthesis*; D007700:Kinetics; D009183:Mycotoxins / Q000032:analysis / Q000096:biosynthesis*; D010407:Penicillium / Q000378:metabolism*; D013696:Temperature
chemical_list: D003470:Culture Media; D007211:Indoles; D009183:Mycotoxins; C000543:cyclopiazonic acid