Production of the mycotoxin cyclopiazonic acid by Penicillium commune on solid agar media: Effects of water activity, temperature, and incubation time

N. Gqaleni, J.E. Smith, J. Lacey, G. Gettinby

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Abstract

The combined effects of water activity (aw), temperature, incubation time, and medium composition on cyclopiazonic acid (CPA) production by an isolate of Penicillium commune was studied using a full-factorial experimental design. An analysis of variance for the mycotoxin showed that there was a complex interaction between all these factors and that this affected the production of CPA. The minimum aw for CPA production (0.025 to 0.238 μg ml−1) in yeast extract agar was 0.90 whereas in Czapek yeast autolysate agar it was 0.85 (0.048 to 0.123 μg ml−1). The temperature range for CPA production was 20 to 30°C. The optimum temperature for CPA production was 25°C. CPA was maximally produced (3.199 to 3.993 μg ml−1) at an aw of 0.996 after 15 days of incubation.
Original languageEnglish
Pages (from-to)864-868
Number of pages4
JournalJournal of Food Protection
Volume59
Issue number8
Publication statusPublished - Aug 1996

Keywords

  • cyclopiazonic acid
  • Penicillium commune
  • factorial design
  • mycotoxin

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