Mycotoxins in two Spanish cheese varieties

Area of Science:

• Food Science
• Mycology
• Analytical Chemistry

Background:

• Cheese, a popular dairy product, can be susceptible to mold contamination.
• Certain molds produce mycotoxins, which are toxic secondary metabolites that can pose health risks.
• Previous research indicates the potential presence of various mycotoxins in cheese, necessitating ongoing monitoring.

Purpose of the Study:

• To investigate the presence of specific mycotoxins in naturally mold-contaminated Manchego and blue cheeses.
• To assess the mycotoxigenic potential of Penicillium and Aspergillus strains isolated from these cheeses.
• To identify the types and prevalence of mycotoxins and their producing molds in selected cheese samples.

Main Methods:

• Analysis of 12 Manchego and 10 blue cheese samples for mycotoxins including aflatoxins, sterigmatocystin, patulin, penicillic acid, mycophenolic acid, and roquefortine.
• Isolation and cultivation of 24 mold strains (Penicillium and Aspergillus) from the cheese samples.
• Testing the isolated strains for their ability to produce identified mycotoxins under laboratory conditions.

Main Results:

• Mycophenolic acid was detected in four Manchego cheese samples.
• Roquefortine was identified in one blue cheese sample.
• One Aspergillus strain from Manchego cheese produced aflatoxin MI; other Aspergillus and Penicillium strains from Manchego were non-producers.
• Seven out of nine Penicillium roqueforti strains from blue cheese produced roquefortine, with one also producing mycophenolic acid.

Conclusions:

• The study confirmed the presence of mycophenolic acid and roquefortine in the analyzed cheeses.
• Penicillium roqueforti strains isolated from blue cheese are significant producers of roquefortine and potentially mycophenolic acid.
• Further research is warranted to understand the full spectrum of mycotoxins in artisanal cheeses and their implications for food safety.