title: Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes.
abstract: The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity (aw) conditions on growth and toxin production by some toxigenic fungi signaled in cheese.Aspergillus versicolor,Penicillium camemberti,P. citrinum,P. crustosum,P. nalgiovense,P. nordicum,P. roqueforti,P. verrucosumwere considered they were grown under different T (0-40 °C) andaw(0.78-0.99) regimes. The highest relative growth occurred around 25 °C; all the fungi were very susceptible toawand 0.99 was optimal for almost all species (except forA. versicolor,awopt= 0.96). The highest toxin production occurred between 15 and 25 °C and 0.96-0.99aw. Therefore, during grana cheese ripening, managed between 15 and 22 °C, ochratoxin A (OTA), penitrem A (PA), roquefortine-C (ROQ-C) and mycophenolic acid (MPA) are apparently at the highest production risk. Bete and logistic function described fungal growth under different T andawregimes well, respectively. Bete function described also STC, PA, ROQ-C and OTA production as well as function of T. These models would be very useful as starting point to develop a mechanistic model to predict fungal growth and toxin production during cheese ripening and to help advising the most proper setting of environmental factors to minimize the contamination risk.
authors.affiliation: Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy. marco.camardoleggieri@unicatt.it.
authors.forename: Marco
authors.initials: M
authors.lastname: Camardo Leggieri
authors.affiliation: Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy. simone.decontardi@unicatt.it.
authors.forename: Simone
authors.initials: S
authors.lastname: Decontardi
authors.affiliation: Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy. terenzio.bertuzzi@unicatt.it.
authors.forename: Terenzio
authors.initials: T
authors.lastname: Bertuzzi
authors.affiliation: Institute of Food & Feed Science and Nutrition-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy. amedeo.pietri@unicatt.it.
authors.forename: Amedeo
authors.initials: A
authors.lastname: Pietri
authors.affiliation: Department of Sustainable Crop Production-Università Cattolica del Sacro Cuore, Via E. Parmense, 84, 29122 Piacenza, Italy. paola.battilani@unicatt.it.
authors.forename: Paola
authors.initials: P
authors.lastname: Battilani
mesh_terms: D001230:Aspergillus / Q000145:classification / Q000254:growth & development; D002611:Cheese / Q000382:microbiology*; D005506:Food Contamination; D005516:Food Microbiology; D006576:Heterocyclic Compounds, 4 or More Rings / Q000378:metabolism; D007211:Indoles / Q000378:metabolism; D008962:Models, Theoretical; D009173:Mycophenolic Acid / Q000378:metabolism; D009183:Mycotoxins / Q000096:biosynthesis*; D009793:Ochratoxins / Q000096:biosynthesis; D010407:Penicillium / Q000145:classification / Q000254:growth & development; D010879:Piperazines / Q000378:metabolism; D013696:Temperature; D014867:Water
chemical_list: D006576:Heterocyclic Compounds, 4 or More Rings; D007211:Indoles; D009183:Mycotoxins; D009793:Ochratoxins; D010879:Piperazines; D014867:Water; C025589:ochratoxin A; C003626:tremortin; C012536:roquefortine; D009173:Mycophenolic Acid
keywords: Aspergillus; Penicillium; mycotoxin; ochratoxin; roquefortine; sterigmatocystin