Toxigenic fungi isolated from roquefort cheese |
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| Authors: | A. H. Moubasher M. I. A. Abdel-Kader I. A. El-Kady |
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| Affiliation: | (1) Botany Department, Faculty of Science, Assiut University, Assiut, Egypt |
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| Abstract: | To evaluate the potential for mycotoxin production by fungi contaminating blue-veined cheese, as well as by the ripening fungus,Penicillium roqueforti, the fungal flora of six of local and imported brands was determined. A total of 19 fungi were isolated from the six brands tested. Fourteen of the isolates were toxic to chicken embryos. The toxigenic fungi produced the following mycotoxins:Aspergillus fumigatus, kojic acid;A. versicolor, sterigmatocystin;Penicillium roqueforti, penicillic acid and unidentified toxic metabolites. |
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