Development of a semisynthetic cheese medium for fungi using chemometric methods

The growth, color formation, and mycotoxin production of six cheese-related fungi were studied on nine types of natural cheeses and 24 semisynthetic cheese media and compared using principal component analysis. The semisynthetic cheese media contained various amounts of Ca, K, Mg, Na, P, Fe, Cu, Zn, lactate, lactose, and casein. A robust well-defined and easily prepared semisynthetic cheese medium was developed for Penicillium commune, the most frequently occurring contaminant on semihard cheese. Growth experiments on the medium were repeatable and reproducible. The medium was also suitable for Penicillium camemberti. The medium had the following composition: 100 g of casein, 8.3 g of 90% lactate, 7.9 g of lactose, 7.3 g of CaCl2.2H2O, 2.6 g of MgSO4.7H2O, 26.0 g of NaCl, 20 g of agar, 0.025 g of FeSO4.7H2O, 0.004 g of CuSO4.5H2O, and water to a total weight of 1 kg. The semisynthetic cheese medium was less suitable for Penicillium roqueforti, Penicillium discolor, Penicillium verrucosum, and Aspergillus versicolor. However, another semisynthetic cheese medium could be recommended for P. roqueforti and P. discolor. That medium had higher contents of P (5000 ppm, wt/wt), K (5000 ppm), and Zn (50 ppm) and lower contents of Na (2700 ppm), Fe (1 ppm), Cu (0.1 ppm), and casein (1%).