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Research Article

Influence of temperature on citrinin accumulation by Penicillium citrinum and Peniccillium verrucosum in black table olives

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Pages 180-186 | Received 02 Sep 2008, Accepted 10 Oct 2008, Published online: 24 Jul 2009

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V. Koteswara Rao, M. Venkata Ramana, S. Girisham & S. Madhusudhan Reddy. (2012) Influence of carbon and nitrogen sources on ochratoxin A production by two species of Penicillium isolated from poultry feeds. Archives of Phytopathology and Plant Protection 45:16, pages 1917-1927.
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Luara Simões, Natália Fernandes, José Teixeira, Luís Abrunhosa & Disney Ribeiro Dias. (2023) Brazilian Table Olives: A Source of Lactic Acid Bacteria with Antimycotoxigenic and Antifungal Activity. Toxins 15:1, pages 71.
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Jiazhen Qin, Jianwen Teng, Zhongyu Li, Ning Xia, Baoyao Wei & Li Huang. (2022) Expression of citrinin biosynthesis gene in Liupao tea and effect of Penicillium citrinum on tea quality. Fungal Genetics and Biology 163, pages 103742.
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Stamatoula Bonatsou & Efstathios Z. Panagou. (2022) Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters. Foods 11:19, pages 3106.
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Madhu Kamle, Dipendra Kumar Mahato, Akansha Gupta, Shikha Pandhi, Nitya Sharma, Bharti Sharma, Sadhna Mishra, Shalini Arora, Raman Selvakumar, Vivek Saurabh, Jyoti Dhakane-Lad, Manoj Kumar, Sreejani Barua, Arvind Kumar, Shirani Gamlath & Pradeep Kumar. (2022) Citrinin Mycotoxin Contamination in Food and Feed: Impact on Agriculture, Human Health, and Detection and Management Strategies. Toxins 14:2, pages 85.
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Khadije Abdolmaleki, Sara Khedri, Leyla Alizadeh, Fardin Javanmardi, Carlos A.F. Oliveira & Amin Mousavi Khaneghah. (2021) The mycotoxins in edible oils: An overview of prevalence, concentration, toxicity, detection and decontamination techniques. Trends in Food Science & Technology 115, pages 500-511.
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Elio López-García, Antonio Benítez-Cabello, Javier Ramiro-García, Verónica Romero-Gil, Francisco Rodríguez-Gómez & Francisco Noé Arroyo-López. (2021) New Insights into Microbial Diversity of the Traditional Packed Table Olives Aloreña de Málaga through Metataxonomic Analysis. Microorganisms 9:3, pages 561.
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Shuang Gu, Zhouzhou Chen, Fang Wang & Xiangyang Wang. (2021) Characterization and inhibition of four fungi producing citrinin in various culture media. Biotechnology Letters 43:3, pages 701-710.
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Mohamed Hamdi, Hend Bejaoui, Jorge Sá-Morais & Paula Rodrigues. (2021) Ecophysiology of Penicillium expansum and patulin production in synthetic and olive-based media. Fungal Biology 125:2, pages 95-102.
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Rolf Geisen & Markus Schmidt-Heydt. 2021. Postharvest Pathology. Postharvest Pathology 89 110 .
Shunmugavel Uma Maheshwari, Sundarajan Amutha, Rangasamy Anandham, Ganapathyswamy Hemalatha, Natesan Senthil, Soon Woo Kwon & Natesan Sivakumar. (2019) Characterization of potential probiotic bacteria from ‘panchamirtham’; A Southern Indian ethinic fermented fruit mix. LWT 116, pages 108540.
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Monika Coton, Arnaud Auffret, Elisabeth Poirier, Stella Debaets, Emmanuel Coton & Philippe Dantigny. (2019) Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium. Food Microbiology 82, pages 551-559.
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Ahmed Mohamed Aly Khalil, Amr Hosny Hashem & Amer Morsy Abdelaziz. (2019) Occurrence of toxigenic Penicillium polonicum in retail green table olives from the Saudi Arabia market. Biocatalysis and Agricultural Biotechnology 21, pages 101314.
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Rolf Geisen, Markus Schmidt-Heydt, Najim Touhami & Annika Himmelsbach. (2018) New aspects of ochratoxin A and citrinin biosynthesis in Penicillium. Current Opinion in Food Science 23, pages 23-31.
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Rolf Geisen, Markus Schmidt-Heydt, Dominic Stoll & Najim Touhami. 2018. Physiology and Genetics. Physiology and Genetics 413 433 .
Rolf Geisen, Najim Touhami & Markus Schmidt-Heydt. (2017) Mycotoxins as adaptation factors to food related environments. Current Opinion in Food Science 17, pages 1-8.
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Simona L. Bavaro, Antonia Susca, Jens C. Frisvad, Maria Tufariello, Agathi Chytiri, Giancarlo Perrone, Giovanni Mita, Antonio F. Logrieco & Gianluca Bleve. (2017) Isolation, Characterization, and Selection of Molds Associated to Fermented Black Table Olives. Frontiers in Microbiology 8.
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Stamatoula Bonatsou, Chrysoula Tassou, Efstathios Panagou & George-John Nychas. (2017) Table Olive Fermentation Using Starter Cultures with Multifunctional Potential. Microorganisms 5:2, pages 30.
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Taotao Li, Guoxiang Jiang, Hongxia Qu, Yong Wang, Yehui Xiong, Qijie Jian, Yu Wu, Xuewu Duan, Xiangrong Zhu, Wenzhong Hu, Jiasheng Wang, Liang Gong & Yueming Jiang. (2017) Comparative Transcriptome Analysis of Penicillium citrinum Cultured with Different Carbon Sources Identifies Genes Involved in Citrinin Biosynthesis. Toxins 9:2, pages 69.
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Rajeev Bhat & Kasa Ravindra Nadha Reddy. (2017) Challenges and issues concerning mycotoxins contamination in oil seeds and their edible oils: Updates from last decade. Food Chemistry 215, pages 425-437.
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Giancarlo Perrone & Antonia Susca. 2017. Mycotoxigenic Fungi. Mycotoxigenic Fungi 107 119 .
Chunqiang Ruan, Xue Diao, Na Li, He Zhang, Yan Pang & Chenglan Liu. (2016) Determination of ochratoxin A and citrinin in fruits using ultrasound-assisted solvent extraction followed by dispersive liquid–liquid microextraction with HPLC with fluorescence detection. Analytical Methods 8:7, pages 1586-1594.
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Alicia Rodríguez, Daniela Capela, Ángel Medina, Juan J. Córdoba & Naresh Magan. (2015) Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices. International Journal of Food Microbiology 194, pages 71-77.
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Markus Schmidt-Heydt, Dominic Stoll, Peter Schütz & Rolf Geisen. (2015) Oxidative stress induces the biosynthesis of citrinin by Penicillium verrucosum at the expense of ochratoxin. International Journal of Food Microbiology 192, pages 1-6.
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L. S. L.w L. S. L. Mayer, D.A. Stoll, R. Geisen & M. Schmidt-Heydt. (2014) Benzopyrone Coumarin Leads to an Inhibition of Ochratoxin Biosynthesis in Representatives of Aspergillus and Penicillium spp. via a Type of Feedback Response Mechanism. Journal of Food Protection 77:4, pages 647-652.
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Dheeraj K. Singh, Erdene-Ochir Ganbold, Eun-Min Cho, Kwang-Hwi Cho, Doseok Kim, Jaebum Choo, Sehun Kim, Cheol Min Lee, Sung Ik Yang & Sang-Woo Joo. (2014) Detection of the mycotoxin citrinin using silver substrates and Raman spectroscopy. Journal of Hazardous Materials 265, pages 89-95.
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S. Mohamed, S. Flint, J. Palmer, G. C. Fletcher & J. I. Pitt. (2013) An extension of the coconut cream agar method to screen Penicillium citrinum isolates for citrinin production . Letters in Applied Microbiology 57:3, pages 214-219.
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Markus Schmidt-Heydt, Dominic A. Stoll, Jennifer Mrohs & Rolf Geisen. (2013) Intraspecific variability of HOG1 phosphorylation in Penicillium verrucosum reflects different adaptation levels to salt rich habitats. International Journal of Food Microbiology 165:3, pages 246-250.
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Dominic Stoll, Markus Schmidt-Heydt & Rolf Geisen. (2013) Differences in the Regulation of Ochratoxin A by the HOG Pathway in Penicillium and Aspergillus in Response to High Osmolar Environments. Toxins 5:7, pages 1282-1298.
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Markus Schmidt-Heydt, Eva Graf, Dominic Stoll & Rolf Geisen. (2012) The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foods. Food Microbiology 29:2, pages 233-241.
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