Citrinin produced using strains of Penicillium citrinum from Liupao tea. (April 2019)

• Record Type: Journal Article
• Authors: Guo, Weilu; Zhao, Mouming; Chen, Qingjin; Huang, Li; Mao, Yan; Xia, Ning; Teng, Jianwen; Wei, Baoyao
• Is Part Of: Food bioscience. Volume 28(2019)
• Page Start: 183
• Page End: 191
• Publication Date: 2019-04
• Subjects: Penicillium citrinum -- Citrinin -- Liupao tea -- Fungal safety; Food -- Biotechnology -- Periodicals; Food -- Research -- Periodicals; Aliments -- Biotecnologia -- Revistes; Aliments -- Investigació -- Revistes; Food -- Biotechnology; Food -- Research; Revistes electròniques; Periodicals; 664.005
• DOI: 10.1016/j.fbio.2019.01.015
• Languages: English
• ISSNs: 2212-4292

Abstract

Abstract: The ability of a strain to produce citrinin was analysed in the growth inhibition zone using HPLC and UHPLC–MS. A total of 12 Penicillium citrinum strains isolated from Liupao tea were inoculated onto tea leaves and their capability for citrinin production were studied using different water content (15–45%) and temperatures (15–40 °C). The results provided a theoretical base for the safe manufacture of Liupao tea. Five strains of P. citrinum produced a clear growth inhibition zone with diameters of 11–22 mm. The citrinin contents in the liquid cultures of the 12 strains of P. citrinum ranged from 0.03 to 14.5 μg/mL. The citrinin contents of the teas with initial water content of 15 and 25% and those inoculated with P. citrinum were below the limit of detection during the fermentation. The citrinin content of the teas with initial water contents of 35 and 45% at 25 °C increased rapidly at first and then decreased during the fermentation. Similarly, the citrinin contents of the teas at 15 and 25 °C rapidly increased and then decreased. Meanwhile, P . citrinum was unable to produce citrinin at 35 and 40 °C. The optimum conditions were 45% water and 25 °C, generating the highest citrinin yield of 181 ng/g, which was higher than the limit of 50 ng/g citrinin in red yeast rice that can cause harm to human health. The highest citrinin yield in tea fermented for 50 days was 34.8 ng/g for stored teas with proper conditions. Therefore, storing teas with a low water content and temperature can reduce the content of citrinin. Graphical abstract: Image 1