Penicillium citrinum

Abstract: that were isolated from bakery products, flours, or cereals. Less than 7.5 mg of PLA ml 1 was required to obtain 90% growth inhibition for all strains, while fungicidal activity against 19 strains was shown by PLA at levels of <10 mg ml 1 . Levels of growth inhibition of 50 to 92.4% were observed for all fungal strains after incubation for 3 days in the presence of 7.5 mg of PLA ml 1 in buffered medium at pH 4, which is a condition more similar to those in real food systems. Under these experimental conditions PLA caused an unpredictable delaying effect that was more than 2 days long for 12 strains, including some mycotoxigenic strains of Penicillium verrucosum and Penicillium citrinum and a strain of Penicillium roqueforti (the most widespread contaminant of bakery products); a growth delay of about 2 days was observed for seven other strains. The effect of pH on the inhibitory activity of PLA and the combined effects of the major organic acids produced by lactic acid bacteria isolated from sourdough bread (PLA, lactic acid, and acetic acid) were also investigated. The ability of PLA to act as a fungicide and delay the growth of a variety of fungal contaminants provides new perspectives for possibly using this natural antimicrobial compound to control fungal contaminants and extend the shelf lives of foods and/or feedstuffs. The increased interest in biopreservation of food systems has recently led to the development of new natural antimicrobial compounds having different origins. A variety of systems to prevent food spoilage have been investigated; these include animal-derived systems (lysozyme, lactiferrin, magainins, etc.), plant-derived products (phytoalexins, herbs, spices), and microbial metabolites, including bacteriocins, hydrogen peroxide, and organic acids (12). Few of the major food preservation techniques (e.g., low temperature, low water activity, acidification, etc.) act by inactivating the spoilers, while most of the newer or emerging techniques (irradiation, electroporation, high hydrostatic pressure, etc.) act by directly inactivating microorganisms. Nowadays, in the case of bread and bakery products, which can be contaminated by a variety of molds (mainly Aspergillus and Penicillium species), contamination can be prevented by irradiating a product with infrared rays or microwaves, by using a modified atmosphere, or by adding fungal inhibitors, such as ethanol, propionic acid, sorbic acid, and acetic acid (17). In particular, propionic acid and its salts are commonly used to extend the shelf lives of bakery products. Recently, the levels of chemical preservatives permitted in bakery products in Europe have been reduced due to application of EU Directive 95/2/CE (1), which allows concentrations of propionate and sorbate salts of 0.3 and 0.2% (wt/wt), respectively, for packaged sliced breads, although the latter is rarely used because of its secondary effects on bread volume (17). When 0.3% (wt/vol) calcium propionate was tested in a conidial germination assay with several molds contaminating bakery products, fungal growth still occurred, suggesting that the use of suboptimal salt concentrations might not assure

Abstract: Background: Endophytic fungi are known plant symbionts. They produce a variety of beneficial metabolites for plant growth and survival, as well as defend their hosts from attack of certain pathogens. Coastal dunes are nutrient deficient and offer harsh, saline environment for the existing flora and fauna. Endophytic fungi may play an important role in plant survival by enhancing nutrient uptake and producing growth-promoting metabolites such as gibberellins and auxins. We screened roots of Ixeris repenes (L.) A. Gray, a common dune plant, for the isolation of gibberellin secreting endophytic fungi. Results: We isolated 15 endophytic fungi from the roots of Ixeris repenes and screened them for growth promoting secondary metabolites. The fungal isolate IR-3-3 gave maximum plant growth when applied to waito-c rice and Atriplex gemelinii seedlings. Analysis of the culture filtrate of IR-3-3 showed the presence of physiologically active gibberellins, GA 1 , GA 3 , GA 4 and GA 7 (1.95 ng/ml, 3.83 ng/ml, 6.03 ng/ml and 2.35 ng/ml, respectively) along with other physiologically inactive GA5, GA9, GA12, GA15, GA19, GA20 and, GA24. The plant growth promotion and gibberellin producing capacity of IR-3-3 was much higher than the wild type Gibberella fujikuroi, which was taken as control during present study. GA5, a precursor of bioactive GA 3 was reported for the first time in fungi. The fungal isolate IR-3-3 was identified as a new strain of Penicillium citrinum (named as P. citrinum KACC43900) through phylogenetic analysis of 18S rDNA sequence. Conclusion: Isolation of new strain of Penicillium citrinum from the sand dune flora is interesting as information on the presence of Pencillium species in coastal sand dunes is limited. The plant growth promoting ability of this fungal strain may help in conservation and revegetation of the rapidly eroding sand dune flora. Penicillium citrinum is already known for producing mycotoxin citrinin and cellulose digesting enzymes like cellulase and endoglucanase, as well as xylulase. Gibberellins producing ability of this fungus and the discovery about the presence of GA5 will open new aspects of research and investigations.

Abstract: A total of 36 fungal species isolated from soil were tested for their ability to solubilize rock phosphate (RP) in agar plates. Most of these fungi were non-rock phosphate solubilizers, but two isolates, Aspergillus niger and Penicillium citrinum, had high activity. Liquid culture experiments revealed that both fungi caused a remarkable drop in pH of culture media and solubilized considerable amounts of phosphate. The effects on wheat of inoculation with vesicular–arbuscular mycorrhizal fungi and rock-phosphate-solubilizing fungi and fertilization with rock phosphate were studied in sterilized pot soils, nonsterilized pot trials and in field plot soils. Rock phosphate fertilization and inoculation with Glomus constrictum and rock-phosphate-solubilizing fungi (A. niger and P. citrinum) significantly increased dry matter yield of wheat plants under all experimental conditions. However, the effect was more evident in non- sterilized pot soils and in the field than in sterilized pots. Rock phosphate had no significant effect on the total phosphorus content of plants grown under pot conditions but it was significantly increased in field plots; the effect of inoculation with fungi (G. constrictum, A. niger and P. citrinum) on plant phosphorus was closely related to this in dry matter production. The greatest positive effect on growth and phosphorus contents of wheat plants was recorded in the treatments that received rock phosphate and were inoculated with a mixed inoculum of the three microorganisms used, followed by dual inoculation treatments of G. constrictum plus either A. niger or P. citrinum.

Abstract: Ochratoxin A (OTA) is a very important mycotoxin, and its research is focused right now on the new findings of OTA, like being a complete carcinogen, information about OTA producers and new exposure sources of OTA. Citrinin (CIT) is another important mycotoxin, too, and its research turns towards nephrotoxicity. Both additive and synergistic effects have been described in combination with OTA. OTA is produced in foodstuffs by Aspergillus Section Circumdati (Aspergillus ochraceus, A. westerdijkiae, A. steynii) and Aspergillus Section Nigri (Aspergillus carbonarius, A. foetidus, A. lacticoffeatus, A. niger, A. sclerotioniger, A. tubingensis), mostly in subtropical and tropical areas. OTA is produced in foodstuffs by Penicillium verrucosum and P. nordicum, notably in temperate and colder zones. CIT is produced in foodstuffs by Monascus species (Monascus purpureus, M. ruber) and Penicillium species (Penicillium citrinum, P. expansum, P. radicicola, P. verrucosum). OTA was frequently found in foodstuffs of both plant origin (e.g., cereal products, coffee, vegetable, liquorice, raisins, wine) and animal origin (e.g., pork/poultry). CIT was also found in foodstuffs of vegetable origin (e.g., cereals, pomaceous fruits, black olive, roasted nuts, spices), food supplements based on rice fermented with red microfungi Monascus purpureus and in foodstuffs of animal origin (e.g., cheese).