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Updated: Aug 18, 2026

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays
10:01

Quantification of Fungal Colonization, Sporogenesis, and Production of Mycotoxins Using Kernel Bioassays

Published on: April 23, 2012

Incidence and control of mycotoxin producing molds in domestic and imported cheeses

L B Bullerman

    Annales De La Nutrition Et De L'Alimentation
    |January 1, 1977
    PubMed

    Insights

    This study identified Penicillium molds in cheese, with some producing mycotoxins. Pimaricin effectively inhibited mold growth, while potassium sorbate showed limited effectiveness in preserving cheese quality.

    Area of Science:

    • Food microbiology
    • Mycology
    • Food safety

    Background:

    • Molds are common contaminants in cheese, posing potential health risks due to mycotoxin production.
    • Certain mold species found in cheese are known to produce harmful mycotoxins.
    • The psychrotrophic nature of many mold isolates necessitates effective preservation strategies.

    Purpose of the Study:

    • To identify mold species present in various cheese samples.
    • To assess the mycotoxin-producing potential of isolated molds.
    • To evaluate the efficacy of potassium sorbate and pimaricin as mold inhibitors in cheese.

    Main Methods:

    • Isolation and identification of mold species from domestic and imported cheese samples.
    • Testing mold growth at different temperatures (5, 12, and 25 degrees C).
    • Assessing the inhibitory effects of potassium sorbate and pimaricin on mold growth.

    Main Results:

    • Penicillium species were the predominant molds isolated from cheese.
    • A small proportion of isolates (approx. 4%) belonged to mycotoxin-producing species.
    • Potassium sorbate demonstrated partial effectiveness, with 65-75% of isolates growing in its presence.
    • Pimaricin inhibited the growth of nearly all mold isolates across tested temperatures.

    Conclusions:

    • Pimaricin is a highly effective agent for preventing mold growth on cheese.
    • Potassium sorbate offers limited protection against mold contamination in cheese under the tested conditions.
    • Effective mold control strategies are crucial for ensuring cheese safety and shelf-life.

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