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Growth and metabolites production by Penicillium brevicompactum in yoghurt

M Ndagijimana1, C Chaves-López, A Corsetti

  • 1Department of Food Science, University of Bologna, Bologna, Italy.

International Journal of Food Microbiology
|September 12, 2008
PubMed

Insights

Penicillium brevicompactum, a common indoor mold, produces the mycotoxin mycophenolic acid (MPA). This study shows fructose-sweetened yogurt supports mold growth and MPA production at refrigeration temperatures.

Area of Science:

  • Food Microbiology
  • Mycology
  • Food Safety

Background:

  • Penicillium brevicompactum is a common indoor mold.
  • It is known to produce the mycotoxin mycophenolic acid (MPA).
  • This mold has been previously isolated from contaminated yogurt.

Purpose of the Study:

  • To evaluate the growth of P. brevicompactum in yogurt sweetened with different sugars.
  • To assess the production of MPA and volatile organic compounds (VOCs) under refrigeration.
  • To understand the impact of sugar type and storage temperature on mold growth and mycotoxin production in yogurt.

Main Methods:

  • Yogurt samples were sweetened with sucrose, fructose, or fructose with fruit pieces.
  • Fungal growth was monitored by CO(2) production at 4°C, 8°C, and 10°C for 21 days.
  • VOCs and MPA production were analyzed at 8°C in inoculated and uninoculated yogurt and malt extract.

Main Results:

  • P. brevicompactum grew well in fructose-sweetened yogurt at 8°C and 10°C.
  • Sucrose negatively impacted fungal growth, especially at 4°C.
  • VOC profiles and MPA production varied with fungal age and growth medium.

Conclusions:

  • Fructose-sweetened yogurt supports P. brevicompactum growth and MPA production at refrigeration temperatures.
  • Sucrose can inhibit mold growth in yogurt.
  • This study highlights early changes in volatile production and MPA formation by indoor molds in refrigerated food products.

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