RESUMO
A study on the occurrence of citrinin and citrinin production ability of Penicillium spp. isolated from bactericidal effect.decaying apples collected from households in Croatia was carried out. Among 100 samples of apples, 37 strains of Penicillium spp. were found, including P. expansum, P. roqueforti, P. implicatum and P. purpurogenum. Citrinin production in liquid yeast medium by 11 strains of P. expansum varied in a range of 0.07 to 9.00 mg.kg-1. Citrinin was isolated from 19 per center of apple samples in range of 0.05 to 0.24 mg.kg-1. Antimicrobial activity of isolated citrinin, evaluated through tests on Bacillus subtilis, presented inhibitory zones varying from 5 mm to 1 cm. Minimal inhibitory concentrations (MIC) were 0.0072 µg.mL-1 for bacteriostatic effect, and 0.0144 µg.mL-1 for bactericidaleefect.
Assuntos
Antibacterianos/análise , Antibacterianos/efeitos adversos , Citrinina , Contaminação de Alimentos , Métodos , Penicilinas , RosalesRESUMO
A study on the occurrence of citrinin and citrinin production ability of Penicillium spp. isolated from decaying apples collected from households in Croatia was carried out. Among 100 samples of apples, 37 strains of Penicillium spp. were found, including P. expansum, P. roqueforti, P. implicatum and P. purpurogenum. Citrinin production in liquid yeast medium by 11 strains of P. expansum varied in a range of 0.07 to 9.00 mg.kg-1. Citrinin was isolated from 19% of apple samples in range of 0.05 to 0.24 mg.kg-1. Antimicrobial activity of isolated citrinin, evaluated through tests on Bacillus subtilis, presented inhibitory zones varying from 5 mm to 1 cm. Minimal inhibitory concentrations (MIC) were 0.0072 µg.mL-1 for bacteriostatic effect, and 0.0144 µg.mL-1 for bactericidal effect.
Nesse estudo, foi examinada a ocorrência de citrinina e a capacidade de produção do citrinina por cepas de Penicillum spp. isoladas de maçãs deterioradas, recolhidas em pomares domésticos no território da Croácia. De 100 amostras de maçãs examinadas, foram isoladas 37 cepas de Penicillium spp. incluindo P. expansum, P. roqueforti, P. impicatum e P. purpurogenum. A capacidade de produção de citrinina por 11 cepas de P. expansun foi determinada em meio líquido obtendo-se concentrações variando entre 0,07 e 9,00 mg.kg-¹. A citrinina foi detectada em 19% das amostras de maçãs, com concentração variando entre 0,05 e 0,24 mg.kg-¹. O efeito antimicrobiano da citrinina foi determinado em testes com Bacillus subtilis, com zona de inibição variando entre 5 mm e 1 cm. A concentração mínima inibitória (CMI) foi 0,0072 µg.mL-1 para o efeito bacteriostático e 0,0144 µg.mL-1 para o efeito bactericida.