Penicillium expansum

Penicillium expansum—which are widely distributed soil fungi and may have entered the lake from run-off—were capable of bringing about association of tetrachloroguaiacol with organic components in the aqueous phase, so that this material could subsequently enter the sediment phase (van Leeuwen et al. 1997). 

Morales H, Marin S, Obea L, Patino B, Domenech M, Ramos AI and Sanchis V. 2008. Ecophysiological characterization of Penicillium expansum population in Lleida (Spain). Int I Food Microbiol 122(3) 243— 252. 

Spadaro D, Frati S, Garibaldi A and Gullino ML. 2008. Efficacy of biocontrol yeasts against Penicillium expansum and patulin in different cultivars of apple in postharvest. Paper presented at 16th IFOAM Organic World Congress, Modena, Italy, June 16-20, 2008. Available at http //orgprints.org/ view/projects/conference.html. 

Penicillium expansum is the major producer of the mycotoxins patulin and citrinin. Patulin is a mycotoxin mainly found in apple and apple products. P. expansum grows from 3 to 35°C, with an optimum of 25°C. Patulin is synthesized from 0 to 25°C with its optimum at 25°C. Citrinin is also produced along with patulin by P. expansum. 

Marek, P., Thirunavukkarasu, A., and Kumar, V. (2003). Detection of Penicillium expansum by polymerase chain reaction. Int. ]. Food Microbiol. 89,139-144. 

Mabrouk, S. S., Amr, A. S. and Abdel-Fattah, A. F. 1976. A rennin-like enzyme from Penicillium expansum. Agric. Biological Chem. 40, 419-420. 

Apple Penicillium expansum Patulin, citrinin, roquefortine C... 

Saravanakumar, D., Ciavorella, A., Spadaro, D., Garibaldi, A., and Gullino, M. L. (2008). Metschnikowia pulcherrima strain MACH1 out-competes Botrytis cinerea, Alternaria alter-nata and Penicillium expansum in apples through iron depletion. Postharvest Biol. Tech-nol 49, 121-128. 

Maneerat C, Hayata Y. Antifungal activity of Ti02 photocatalysis against Penicillium expansum in vitro and in fruit tests. Int J Food Microbiol 2006 107 99-103. 

Ishii and Yokotsuka recently used pectin lyases from Aspergillus sojae 170, 171, 172) and Aspergillus japonicus (173) for the enzymatic clarification of fruit juices. This is discussed later in this review. Bush and Codner 174) compared the pectin lyases produced by Penicillium digi-tatum and Penicillium italicum and found them remarkably similar. Both were endo acting, had optimal activities at pH 5.5, and had the same K. The pectin lyase from F. italicum, however, was less stable than that of F. digitatum. Spalding and Abdul-Baki 175) reported the production of a pectin lyase by Penicillium expansum growing on apple tissue or a pectin-polypectate mixture. 

Penicillium expansum is often found on decaying apples where it produces brownish coremia. 

A. alternata, Aspergillus niger, Aspergillus flavus Penicillium expansum Botrytis cinerea Monilia fructicola... 

Andersen, B., Smedsgaard, J., and Frisvad, J.C. 2004. Penicillium expansum Consistent production of patulin, chaetoglobosins, and other secondary metabolites in culture and their natural occurrence in fruit products. J. Agric. Food. Chem. 52, 2421-2428. 

Fliege, R. and Metzler, M. 2000. Electrophilic properties of patulin. Adduct structures and reaction pathways with 4-bromothiophenol and other model nucleophiles. Chem. Res. Toxicol. 13, 363-372. Florianowicz, T. 2001. Antifungal activity of some microorganisms against Penicillium expansum. Eur. Food Res. Technol 212, 282-286. 

Katsumata, R., Saito, K., Tsuchida, M., Muramatsu, K., Kikoku, Y., Tanaka, K., and Kiuchi, K. 2002. Inhibition of the growth of Penicillium expansum by spice essential oils and their components added to strawberry jam. Bokin Bobai 30, 715-725. 

Laidou, I. A., Thanassoulopoulos, C.C., and Liakopoulou-Kyriakides, M. 2001. Diffusion of patulin in the flesh of pears inoculated with four post-harvest pathogens. J. Phytopathol. 149, 457-461. Larsen, T.O., Frisvad, J.C., Ravn, G., and Skaaning, T. 1998. Mycotoxin production by Penicillium expansum on black currant and cherry juice. Food Addit. Contam. 15, 671-675. 

Lindroth, S., Niskanen, A., and Pensala, O. 1978. Patulin production during storage of blackcurrant, blueberry and strawberry jams inoculated with Penicillium expansum mold. J. Food Sci. 43, 1427-1429. 

McCallum, J.L., Tsao, R., and Zhou, T. 2002. Factors affecting patulin production by Penicillium expansum. J. Food Prot. 65, 1937-1942. 

Penicillium expansum consistent production of patulin, chaetoglobosins and other secondary metabolites and their natural occurrence in fruit products,... 

Leroux and Gredt reported that benzimidazole-resistant strains of Botrytis cinerea and Penicillium expansum exhibited negatively correlated cross resistance to herbicidal N-phenylcarbamates such as barban, chlorpropham, and chlorbufam (10, 11, 12). Based on their observation, Sumitomo scientists evaluated many examples of N-phenylcarbamates to search for compounds with potent fungitoxicity and no phytotoxicity. This effort was eventually successful, leading to new fungicides such as MDPC ( , 21 ) and diethofencarb (14, 23, 24) (Figure 2). 

Leroux and Gredt (46) described the enhanced sensitivity of benzimidazole-resistant biotypes of Penicillium expansum and Botrytis cinerea to several N-phenylcarbamate herbicides. Following this lead, methyl 3,5-dichlorophenylcarbamate and isopropyl... 

Geosmin [octahydro-4,8a-dimethyl-4a(2H)-naphthalenol] is characterized by a distinctive earthy, musty odor, and a very low sensory threshold (1-10ng/L). In wine, usually it is present as a metabolite from Streptomyces, and Botritis cinerea and Penicillium expansum moulds growth on grapes. 

Phenyl- and other aryl-carbamates of starch appeared to be nontoxic to Aspergillus oryzae, Aspergillus niger, and Penicillium expansum.2550 2-(Hydroxypropyl)starch carbamate was also tested without any particular success in enzyme-immobilizaton studies.2553 Improvements in the weight gain of ruminants upon feeding with fodder supplemented with carbamates was reported.2554... 

EvrendUek, G.A., Tok, F.M., Soylu, E.M., and Soylu, S. 2008. Inactivation of Penicillium expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields. Food Microbiology 25 662-667. 

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