Influence of package, type of apple juice and temperature on the production of patulin by Byssochlamys nivea and Byssochlamys fulva

International Journal of Food Microbiology
Anderson de Souza Sant'AnaP R Massaguer

Abstract

Although the production of patulin in apple fruits is mainly by Penicillium expansum, there is no information on the ability of heat resistant moulds that may survive pasteurization to produce this mycotoxin in juice packages during storage and distribution. In this study, the production of patulin by Byssochlamys spp (Byssochlamys nivea FRR 4421, B. nivea ATCC 24008 and Byssochlamys fulva IOC 4518) in cloudy and clarified apple juices packaged in laminated paperboard packages or in polyethylene terephthalate bottles (PET) and stored at both 21 degrees C and 30 degrees C, was investigated. The three Byssochlamys strains were able to produce patulin in both cloudy and clarified apple juices. Overall, the lower the storage temperature, the lower the patulin levels and mycelium dry weight in the apple juices (p<0.05). The greatest variations in pH and degrees Brix were observed in the juices from which the greatest mycelium dry weights were recovered. The maximum levels of patulin recovered from the juices were ca. 150 microg/kg at 21 degrees C and 220 microg/kg at 30 degrees C. HPLC-UV, HPCL-DAD and mass spectrometry analyses confirmed the ability of B. fulva IOC 4518 to produce patulin. Due to the heat resistance of B. nivea and...Continue Reading

Citations

May 29, 2012·Applied Microbiology and Biotechnology·Stephen W Peterson
Jan 31, 2020·Frontiers in Microbiology·Zsolt RádulyLászló Csernoch
Nov 18, 2018·Plant Disease·Megan N Biango-DanielsKathie T Hodge
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Carlos A PintoJorge A Saraiva
Aug 20, 2019·Food Microbiology·Juliana Lane Paixão Dos SantosFrank Devlieghere

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