Low occurrence of patulin- and citrinin-producing species isolated from grapes.
OBJECTIVE
To assess the ability of fungi isolated from grapes to produce patulin and citrinin.


RESULTS
A total of 446 Aspergillus isolates belonging to 20 species and 101 Penicillium isolates were inoculated in Czapek yeast extract agar and yeast extract sucrose agar and incubated for 7 days at 25 degrees C. Extracts were analysed for patulin and citrinin by thin-layer chromatography. None of the isolates of Aspergillus spp. produced either patulin or citrinin. Patulin was produced by three isolates of Penicillium expansum and two of Penicillium griseofulvum. Citrinin was produced by five isolates of P. expansum, two of Penicillium citrinum and one of Penicillium verrucosum.


CONCLUSIONS
Our results show that the Aspergillus and Penicillium species commonly isolated from grapes are not a source of the mycotoxins, patulin and citrinin.


CONCLUSIONS
The possibility of co-occurrence of patulin and citrinin with ochratoxin A in grapes and grape products remain low, owing to the low frequency of isolation of potentially producing species.
Bragulat
M R
MR
Veterinary Mycology Group, Department of Animal Health and Anatomy, Universitat Autònoma de Barcelona, Bellaterra, Spain.
Abarca
M L
ML
Cabañes
F J
FJ
D001230:Aspergillus / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism*; D002953:Citrinin / Q000302:isolation & purification / Q000378:metabolism*; D005516:Food Microbiology; D010365:Patulin / Q000302:isolation & purification / Q000378:metabolism*; D010407:Penicillium / Q000145:classification / Q000302:isolation & purification / Q000378:metabolism*; D027843:Vitis / Q000382:microbiology*
D002953:Citrinin; D010365:Patulin