Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridCakmakci, Songul/0000-0003-0334-5621
dc.authoriddagdemir, elif/0000-0002-5610-0188
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.authorwosidCakmakci, Songul/AAJ-3383-2021
dc.authorwosidCakmakci, Songul/ABC-1586-2021
dc.contributor.authorCakmakci, Songul
dc.contributor.authorGurses, Mustafa
dc.contributor.authorHayaloglu, A. Adnan
dc.contributor.authorCetin, Bulent
dc.contributor.authorSekerci, Pinar
dc.contributor.authorDagdemir, Elif
dc.date.accessioned2024-08-04T20:41:41Z
dc.date.available2024-08-04T20:41:41Z
dc.date.issued2015
dc.departmentİnönü Üniversitesien_US
dc.description.abstractMould-ripened civil is a traditional cheese produced mainly in eastern Turkey. The cheese is produced with a mixture of civil and whey curd cheeses (lor). This mixture is pressed into goat skins or plastic bags and is ripened for more than three months. Naturally occurring moulds grow on the surface and inside of the cheese during ripening. In this research, 140 Penicillium roqueforti strains were isolated from 41 samples of mould-ripened civil cheese collected from Erzurum and around towns in eastern Turkey. All strains were capable of mycotoxin production and were analysed using an HPLC method. It was established that all the strains (albeit at very low levels) produced roquefortine C, penicillic acid, mycophenolic acid and patulin. The amounts of toxins were in the ranges 0.4-47.0, 0.2-43.6, 0.1-23.1 and 0.1-2.3mgkg(-1), respectively. Patulin levels of the samples were lower than the others. The lowest level and highest total mycotoxin levels were determined as 1.2 and 70.1mgkg(-1) respectively. The results of this preliminary study may help in the choice of secondary cultures for mould-ripened civil cheese and other mould-ripened cheeses.en_US
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK, Turkey) [TOVAG] [108 O 509, 111 O 199]en_US
dc.description.sponsorshipThe authors thank the Scientific and Technological Research Council of Turkey (TUBITAK, Turkey) for supporting this study [TOVAG-Project numbers 108 O 509 and 111 O 199].en_US
dc.identifier.doi10.1080/19440049.2014.997808
dc.identifier.endpage249en_US
dc.identifier.issn1944-0049
dc.identifier.issn1944-0057
dc.identifier.issue2en_US
dc.identifier.pmid25580944en_US
dc.identifier.scopus2-s2.0-84964262361en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage245en_US
dc.identifier.urihttps://doi.org/10.1080/19440049.2014.997808
dc.identifier.urihttps://hdl.handle.net/11616/97285
dc.identifier.volume32en_US
dc.identifier.wosWOS:000348658300012en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofFood Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessmenten_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPenicillium roquefortien_US
dc.subjectPenicillic aciden_US
dc.subjectmycotoxinen_US
dc.subjectroquefortine Cen_US
dc.subjectmould-ripened civil cheeseen_US
dc.titleMycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheeseen_US
dc.typeArticleen_US

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