Production of citrinin by Penicillium viridicatum on country-cured ham.
Seven strains of Penicillium viridicatum isolated from country-cured ham produced citrinin in potato dextrose broth and on country-cured ham. None of the strains produced detectable amounts of citrinin at 10 C. The optimal temperature range for citrinin production was 25 to 30 C.
D001578:Benzopyrans / Q000032:analysis / Q000096:biosynthesis*; D002855:Chromatography, Thin Layer; D003470:Culture Media; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D009183:Mycotoxins / Q000032:analysis / Q000096:biosynthesis*; D010406:Penicillins / Q000378:metabolism*; D010860:Pigments, Biological / Q000032:analysis / Q000096:biosynthesis*; D013696:Temperature
D001578:Benzopyrans; D003470:Culture Media; D009183:Mycotoxins; D010406:Penicillins; D010860:Pigments, Biological