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

Abstract

Citrinin production characteristics of Penicillium citrinum and Penicillium verrucosum in black table olives stored at five different temperatures were investigated. Citrinin in both the media and olives were detected by thin layer chromatography (TLC). P. verrucosum produced citrinin at 20°C and 25°C on malt extract agar (MEA), czapek yeast extract agar (CYA), and yeast extract agar (YES), but not in olives. P. citrinum produced citrinin at 20°C, 25°C, and 30°C on both the media and in black olives. Citrinin was also detected in black olive samples stored in water at 30°C for 60 days of storage. NaCl in brine affected citrinin production in a positive way.

Keywords::

• Citrinin
• Penicillium citrinum
• Penicillium verrucosum
• black olive
• mycotoxin
• molds

Acknowledgements

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.