Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures

Abstract

Isolated and identified toxigenic and nontoxigenic Penicillium roqueforti (PR) strains from moldy tulum cheeses were inoculated into tulum cheeses made in the laboratory and ripened at 5 and 12°C. Mycotoxin (patulin, penicillic acid, PR toxin, and roquefortine) formation in the control and mold-inoculated cheeses were detected by thin-layer chromatography on the first through fourth months of ripening. Patulin, penicillic acid, and PR toxin were not detected in the experimental cheeses. Only roquefortine was detected in cheese inoculated with the toxigenic strain of the mold and ripened at 5 and 12°C on the third and first months of ripening, respectively. Toxin in cheeses ripened at 5 and 12°C was 2.1 to 2.4 and 2.1 to 3.8 mg/kg cheese, respectively.