Several species of Penicillium isolated from chestnut flour processing are pathogenic on fresh chestnuts and produce mycotoxins. (December 2018)

• Record Type: Journal Article
• Authors: Prencipe, Simona; Siciliano, Ilenia; Gatti, Carlotta; Garibaldi, Angelo; Gullino, Maria Lodovica; Botta, Roberto; Spadaro, Davide
• Is Part Of: Food microbiology. Volume 76(2018)
• Page Start: 396
• Page End: 404
• Publication Date: 2018-12
• Subjects: Penicillium crustosum -- Mycotoxins -- Castanea sativa -- Indoor -- Pathogenicity -- Polyphasic identification; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2018.07.003
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: A collection of 124 isolates of Penicillium spp. was created by monitoring fresh chestnuts, dried chestnuts, chestnut granulates, chestnut flour and indoor chestnut mills. Sequencing of the ITS region, β-tubulin and calmodulin, macro-morphology and secondary metabolite production made it possible to determine 20 species of Penicillium . P. bialowiezense was dominant in the fresh chestnuts, while P. crustosum was more frequent in the other sources. A pathogenicity test on chestnut showed that around 70% of the isolates were virulent. P. corylophilum and P. yezoense were not pathogenic, while the other 18 species had at least one virulent isolate. P. expansum and P. crustosum were the most virulent. The isolates were characterized to establish their ability to produce 14 toxic metabolites in vivo : 59% were able to produce at least one mycotoxin. P. expansum was able to produce patulin, chaetoglobosin A and roquefortine, while P. bialowiezense produced C. Mycophenolic acid. Cyclopenins and viridicatins were produced by most of the P. crustosum, P. polonicum, P. solitum and P. discolour isolates. Some of the P. crustosum isolates were also able to produce roquefortine C or penitrem A. Information about the occurrence of Penicillium spp. and their mycotoxins will help producers to set up management procedures that can help to control the fungal growth and the mycotoxin production of chestnuts. Highlights: 124 strains of Penicillium spp. were isolated from chestnuts. A polyphasic approach permitted to identify 20 species. P. bialowiezense was dominant in fresh chestnuts, P. crustosum in dried sources. 70% isolates and 18 species were virulent on chestnut. 59% isolates produced at least one of the 14 mycotoxins analyzed.