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. 1978 Feb;35(2):435–438. doi: 10.1128/aem.35.2.435-438.1978

Production of penicillic acid and patulin by an atypical Penicillium roqueforti isolate.

F J Olivigni, L B Bullerman
PMCID: PMC242849  PMID: 416750

Abstract

Simultaneous production of penicillic acid and patulin by an atypical strain of Penicillium roqueforti isolated from cheddar cheese is reported. Mycotoxin production was confirmed by thin-layer and gas-liquid chromatography and by ultraviolet, infrared, and mass spectral analyses. Culture extracts were toxic to Bacillus megaterium and chicken embryos. Commercial strains of P. roqueoforti used in production of blue-veined cheeses were shown not to produce penicillic acid and patulin.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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