Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production

doi:10.7506/spkx1002-6630-201824025

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (24): 162-167.doi: 10.7506/spkx1002-6630-201824025

• Bioengineering • Previous Articles Next Articles

Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production

LI Huifang1, ZHAO Lina1, ZHENG Xiangfeng1, WANG Yun1, DIAO Junwei2, ZHANG Xiaoyun1, ZHANG Hongyin1,*

(1. College of Food Science and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; 2. Institute of Life Sciences, Jiangsu University, Zhenjiang 212013, China)

Online:2018-12-25 Published:2018-12-17

Abstract

Abstract: In this study, a strain named H1 capable of producing citrinin (CIT) was isolated from rotten citrus and identified as Penicillium expansum. The effects of different culture media, temperature, pH value, culture time and dissolved oxygen on the mycelial growth and CIT production of strain H1 were explored. The results showed that when P. expansum H1 was cultured in yeast extract-sucrose liquid medium with an initial pH of 3 at 25 ℃ with shaking for 2 weeks, the CIT content reached the highest value of 12.8 μg/g, and the CIT production was inhibited at pH 11.

Key words: Penicillium expansum, citrinin, mycelial biomass, CIT production

CLC Number:

TS201.6

LI Huifang, ZHAO Lina, ZHENG Xiangfeng, WANG Yun, DIAO Junwei, ZHANG Xiaoyun, ZHANG Hongyin. Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production[J]. FOOD SCIENCE, 2018, 39(24): 162-167.

[1]	PENG Hui, GONG Di, WEI Yanan, YANG Qian, ZONG Yuanyuan, Dov PRUSKY, Edward SIONOV, BI Yang. Effects of Penicillium expansum Infection on Membrane Phospholipid Metabolism of Apple Fruit [J]. FOOD SCIENCE, 2021, 42(3): 211-218.
[2]	CHEN Xueyu, ZOU Xiurong, WEI Yingying, XU Feng, WANG Hongfei, SHAO Xingfeng. Effect of Tea Tree Oil on Mitochondrial Function of Penicillium expansum [J]. FOOD SCIENCE, 2021, 42(3): 7-13.
[3]	ZHANG Shixin, PENG Litao, FAN Ming, YANG Shuzhen, YAN Deng. Screening for Antifungal Agents of Clinical Drugs against Penicillium expansum on Postharvest Pear Fruit [J]. FOOD SCIENCE, 2020, 41(5): 180-185.
[4]	WANG Yanling, GUO Xiaojie, ZHANG Wenwei, SHANG Minmin, ZONG Yuanyuan, BI Yang. Recent Advances in Patulin Biosynthesis and Its Molecular Regulation [J]. FOOD SCIENCE, 2020, 41(17): 267-274.
[5]	ZHAO Lina, LI Huifang, YU Jiang, LIU Kun, ZHANG Xiaoyun, YANG Qiya, ZHANG Hongyin. A Mechanistic Study of Citrus Infection by Penicillium expansum [J]. FOOD SCIENCE, 2019, 40(16): 97-106.
[6]	CAI Mengxuan, ZHOU Yahan, ZHANG Hongyan, DENG Lili, YAO Shixiang, ZENG Kaifang. Effect and Possible Modes of Action of Candida oleophila on Controlling Penicillium expansum in Apples [J]. FOOD SCIENCE, 2018, 39(5): 265-271.
[7]	WANG Xiangyang, GU Shuang, YANG Ling. Preparation and Adsorption Performance of Immunoaffinity Column Based on Muscle Antibody from Bullfrog (Rana catesbeiana) for Detection of Citrinin [J]. FOOD SCIENCE, 2018, 39(22): 159-165.
[8]	LIU Jiao, ZHOU Youxiang, XU Qi, LI Li, YANG Jie, PENG Lijun. Comparative Analysis of Monascus Pigments and Citrinin in Different Monascus Species [J]. FOOD SCIENCE, 2018, 39(18): 94-99.
[9]	LI Zhenjing, XUE Yibin, LIU Yan, XU Han, REN Zhiyuan, WANG Changlu. Recent Progress on Control Strategies against Citrinin in Monascus spp. [J]. FOOD SCIENCE, 2018, 39(17): 263-268.
[10]	GU Shuang, CHEN Junlin, WANG Xiangyang. Mold DNA Amplification from Traditional Mold Fermented Foods [J]. FOOD SCIENCE, 2017, 38(4): 83-86.
[11]	PAN Chunqing, YUE Tianli, WANG Tiecheng, WANG Yuan, YUAN Yahong, LI Yujuan. Killing Effect of Low-Temperature Plasma Generated by Gas Phase Surface Discharge on Penicillium expansum Spores [J]. FOOD SCIENCE, 2017, 38(21): 1-7.
[12]	YUE Jianming, YANG Qiang, XIAO Xiao, YIN Sheng, ZHANG Chan, WANG Chengtao, HU Jimei, ZHAO Jixing. Effect of Addition of Ammonium Salts to Culture Medium on the Biosynthesis and Metabolism of Pigments and Citrinin in Monascus purpureus [J]. FOOD SCIENCE, 2016, 37(5): 102-107.
[13]	CHEN Xia, LI Min, ZHANG Bo, ZHANG Jianhua, ZHAO Wanzhen, LI Wei, HAN Shunyu. Effect of Penicillium expansum Infection of Grapes on Patulin Content and Flavor Quality of Cabernet Gernischt Wine [J]. FOOD SCIENCE, 2016, 37(20): 126-133.
[14]	ZHANG Shu-yun，HUANG Zhi-bing*，XU Yang，LI Yan-ping. Comparative Production of Citrinin and Pigments in Submerged Fermentation by Monascus aurantiacus and Its pksCT Gene Deficient Mutant [J]. FOOD SCIENCE, 2013, 34(19): 148-152.
[15]	ZHANG Xiao-wei1,2，WANG Chang-lu1,*，CHEN Mian-hua1，WANG Yu-rong1. Physical and Chemical Factors Affecting the Stability of Monascus Pigments and Photocatalytic Degradability of Citrinin [J]. FOOD SCIENCE, 2013, 34(15): 17-21.

Identification of a Penicillium expansum Strain Producing Citrinin and Optimization of Culture Conditions for Citrinin Production

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments