Abstract
Growth, color formation, and mycotoxin production of six
cheese-related fungi were studied on nine types of natural cheeses
and 24 synthetic cheese media and compared using principal
component analysis. The synthetic cheese media contained various
amounts of Ca, K, Mg, Na, P, Fe, Cu, Zn, lactate, lactose, and
casein. A robust, well-defined, and easily prepared cheese medium
was developed for Penicillium commune, the most frequently
occurring contaminant on semi-hard cheese. Growth experiments on
the medium were repeatable and reproducible. The medium was also
suitable for Penicillium camemberti. The medium had the following
composition: 100 g of casein, 8.3 g of 90% lactate (90%), 7.9 g of
lactose, 7.3 g of CaCl2×2H2O, 2.6 g of MgSO4×7H2O, 26.0 g of NaCl,
20 g of agar, 0.025 g of FeSO4×7H2O, 0,004 g of CuSO4×5H2O, and
water to a total weight of 1 kg. The synthetic cheese medium was
less suitable for Penicillium roqueforti, Penicillium discolor,
Penicillium verrucosum, and Aspergillus versicolor. However,
another synthetic cheese medium could be recommended for P.
roqueforti and P. discolor. The medium had higher contents of P
(5000 ppm, wt/wt), K (5000 ppm), and Zn (50 ppm) and lower
contents of Fe (1 ppm) and casein (1%) than did the medium that
was suitable for P. commune and P. camemberti.
Original language | English |
---|---|
Journal | Journal of Dairy Science |
Volume | 80 |
Pages (from-to) | 1237-1245 |
Publication status | Published - 1997 |