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Gláucia Maria Falcão Aragão - One of the best experts on this subject based on the ideXlab platform.
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Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys Fulva Growth in Apple Juices
Food and Bioprocess Technology, 2017Co-Authors: Andréia Tremarin, Gláucia Maria Falcão Aragão, Beatriz De Cássia Martins Salomão, Teresa R. S. Brandão, Cristina L. M. SilvaAbstract:Byssochlamys Fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. Fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 °Bx) were artificially inoculated with B. Fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 °C). Microorganisms’ growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. Fulva growth was successfully proven for the range of conditions tested.
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modeling the growth of Byssochlamys Fulva and neosartorya fischeri on solidified apple juice by measuring colony diameter and ergosterol content
International Journal of Food Microbiology, 2015Co-Authors: Andréia Tremarin, Beatriz De Cássia Martins Salomão, Daniel Angelo Longhi, Gláucia Maria Falcão AragãoAbstract:Byssochlamys Fulva and Neosartorya fischeri are heat-resistant fungi which are a concern to food industries (e.g. apple juice industry) since their growth represents significant economic liabilities. Although the most common method used to assess fungal growth in solid substrates is by measuring the colony's diameter, it is difficult to apply this method to food substrates. Alternatively, ergosterol contents have been used to quantify fungal contamination in some types of food. The current study aimed at modeling the growth of the heat-resistant fungi B. Fulva and N. fischeri by measuring the colony diameter and ergosterol content, fitting the Baranyi and Roberts model to the results, and finally establishing a correlation between the parameters of the two analytical methods. Whereas the colony diameter was measured daily, the quantification of ergosterol was performed when the colonies reached diameters of 30, 60, 90, 120 and 150 mm. Results showed that B. Fulva and N. fischeri were able to grow successfully on solidified apple juice at 10, 15, 20, 25 and 30 °C, and the Baranyi and Roberts model showed good ability to describe growth data. The correlation curves between the parameters of colony diameter and ergosterol content were obtained with satisfactory statistical indexes.
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Modeling the Growth of Byssochlamys Fulva on Solidified Apple Juice at Different Temperatures
Brazilian Archives of Biology and Technology, 2014Co-Authors: Daniel Angelo Longhi, Andréia Tremarin, Bruno Augusto Mattar Carciofi, João Borges Laurindo, Gláucia Maria Falcão AragãoAbstract:The aim of this study was to establish primary and secondary models to describe the growth kinetics of Byssochlamys Fulva on solidified apple juice at different temperatures. B. Fulva was inoculated on solidified apple juice at 10, 15, 20, 25 and 30 °C. Linear-with-breakpoint, Baranyi and Roberts, and Huang primary models (without upper asymptote) were fitted to the data, and they showed good ability to describe the growth kinetics. B. Fulva showed longer adaptation time on apple juice than on culture medium, but growth rates were similar as reported in the literature. The dependence of µmax and λ parameters on temperature was described with Square Root and Arrhenius-Davey secondary models, respectively. These models were important to establish process/storage conditions and apple juice shelf life.
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Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process
Sociedade Brasileira de Microbiologia, 2014Co-Authors: Beatriz De Cássia Martins Salomão, Chalana MÜller, Hudson Couto Do Amparo, Gláucia Maria Falcão AragãoAbstract:Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys Fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production
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Mathematical modelling of the growth of Byssochlamys Fulva in concentrated apple juice under isothermal conditions
2012Co-Authors: Andréia Tremarin, Gláucia Maria Falcão Aragão, Beatriz De Cássia Martins Salomão, Teresa R. S. Brandão, Cristina L. M. SilvaAbstract:Apple juice is a popular product, widely accepted by consumers and attractive from an industrial point of view. Byssochlamys Fulva is an ascospores producer fungi, known to be heat resistant and commonly found in fruit juices. The presence of fungi in juices compromises product’s safety and quality. The aim of this work was to model the effect of soluble solids concentration and storage temperature on the growth of B. Fulva in concentrated apple juice.
Pilar Rodriguez Massaguer - One of the best experts on this subject based on the ideXlab platform.
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aplicacao de dicloroisocianurato de sodio e acido peracetico para reducao de esporos de penicillium expansum Byssochlamys Fulva e alicyclobacillus acidoterrestris na superficie de macas e em solucoes aquosas
Alimentos e Nutrição, 2011Co-Authors: Beatriz De Cássia Martins Salomão, Pilar Rodriguez Massaguer, Chalana MÜller, Gláucia Maria Falcão AragãoAbstract:The efficacy of sodium dichloroisocyanurate (Dichloro) and peracetic acid against Penicillium expansum, Byssochlamys Fulva and Alicyclobacillus acidoterrestris was evaluated on apples surface and aqueous solution. P. expansum spores were effi ciently eliminated in both conditions using dichloro and more than 6 decimal reductions (DR) were observed at 25ppm/6 min in aqueous solution. However, using peracetic acid against P. expansum spores was ineffective. In apple surface, the other microorganisms were reduced in < 1 logarithmic cycle, using both sanitizers. In aqueous solution dichloro was more effective than peracetic acid. B. Fulva was the most resistant microorganism followed by A. acidoterrestris and fi nally by P. expansum. It follows that sodium dichloroisocyanurate was the most effi cient sanitizer and its use is recommended at 25ppm in water used for cooling apples designated for storage, and in the wash water, in order to destroy P. expansum spores and to reduce the risk of patulin production in juice. None sanitizer used were efficient against A. acidoterrestris and B. Fulva spores
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Termorresistência de fungos filamentosos isolados de néctares de frutas envasados assepticamente
Instituto de Tecnologia de Alimentos - ITAL, 2011Co-Authors: Ferreira,elisa Helena Da Rocha, Masson,lourdes Maria Pessoa, Souza,maria De Lourdes, Pilar Rodriguez MassaguerAbstract:O presente estudo teve como objetivo caracterizar a termorresistência dos fungos mais termorresistentes, isolados de néctares de maracujá e abacaxi comerciais pasteurizados, bem como verificar a produção de patulina por esses fungos, quando inoculados em tais néctares. Os fungos mais termorresistentes isolados foram o Byssochlamys Fulva em néctar de maracujá e o Byssochlamys nivea em néctar de abacaxi. O B. nivea, em néctar de abacaxi, mostrou-se mais termorresistente, com base nos valores de D98°C e Z, os quais resultaram em 27 min e 5,4 °C, respectivamente, em comparação com 13,6 min e 5,5 °C encontrados para B. Fulva, em néctar de maracujá. A pasteurização comumente aplicada pela indústria não se mostrou suficiente para inativação dos fungos isolados. Não houve produção de patulina quando se inocularam os fungos diretamente nos néctares estudados
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APLICAÇÃO DE DICLOROISOCIANURATO DE SÓDIO E ÁCIDO PERACÉTICO PARA REDUÇÃO DE ESPOROS DE PENICILLIUM EXPANSUM, Byssochlamys Fulva E ALICYCLOBACILLUS ACIDOTERRESTRIS NA SUPERFÍCIE DE MAÇÃS E EM SOLUÇÕES AQUOSAS
Universidade Estadual Paulista, 2011Co-Authors: Beatriz De Cássia Martins Salomão, Pilar Rodriguez Massaguer, Chalana MÜller, Gláucia Maria Falcão AragãoAbstract:A efi cácia do sanitizante clorado orgânico dicloroisocianurato de sódio (Dicloro) e do ácido peracé- tico foi testada contra esporos de Penicillium expansum, Byssochlamys Fulva e Alicyclobacillus acidoterrestris em superfície de maçãs e em solução aquosa. Os esporos de P. expansum foram efi cazmente eliminados em ambas as condições usando dicloro, sendo que mais que 6 reduções decimais (RD) foram obtidas a 25ppm/6min em solução aquosa. Entretanto, o ácido peracético mostrou-se inefi - caz na redução de esporos de P. expansum. Na superfície da maçã, os demais micro-organismos sofreram
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Termorresistência de fungos filamentosos isolados de néctares de frutas envasados assepticamente Thermoresistance of filamentous fungi isolated from asceptically packaged fruit nectars
Instituto de Tecnologia de Alimentos (ITAL), 2011Co-Authors: Elisa Helena Da Rocha Ferreira, Amauri Rosenthal, Lourdes Maria Pessoa Masson, Maria De Lourdes Souza, Luana Tashima, Pilar Rodriguez MassaguerAbstract:O presente estudo teve como objetivo caracterizar a termorresistência dos fungos mais termorresistentes, isolados de néctares de maracujá e abacaxi comerciais pasteurizados, bem como verificar a produção de patulina por esses fungos, quando inoculados em tais néctares. Os fungos mais termorresistentes isolados foram o Byssochlamys Fulva em néctar de maracujá e o Byssochlamys nivea em néctar de abacaxi. O B. nivea, em néctar de abacaxi, mostrou-se mais termorresistente, com base nos valores de D98°C e Z, os quais resultaram em 27 min e 5,4 °C, respectivamente, em comparação com 13,6 min e 5,5 °C encontrados para B. Fulva, em néctar de maracujá. A pasteurização comumente aplicada pela indústria não se mostrou suficiente para inativação dos fungos isolados. Não houve produção de patulina quando se inocularam os fungos diretamente nos néctares estudados.This study aimed at selecting and characterising the thermal resistance of thermally resistant moulds isolated from commercial pasteurised passion fruit and pineapple nectars. It also aimed to verify patulin production by such moulds following their inoculation into the products. The most thermally resistant moulds isolated from passion fruit and pineapple nectars were Byssochlamys Fulva and Byssochlamys nivea, repectively. B. nivea showed the highest thermal resistance in pineapple nectar based on the D98 °C and Z-values of 27.0 min and 5.4 °C, respectively, as compared to the same parameters found for B. Fulva in passion fruit nectar of 13.6 min and 5.5 °C. The pasteurisation commonly applied by industry was shown to be inadequate to inactivate the isolated moulds. No patulin production was found when the isolated moulds were inoculated directly into the nectars
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Use of a logistic model to assess spoilage by Byssochlamys Fulva in clarified apple juice
International Journal of Food Microbiology, 2009Co-Authors: A. S. Sant ' Ana, Amauri Rosenthal, Philippe Dantigny, Ana Cláudia C. Tahara, Pilar Rodriguez MassaguerAbstract:Abstract The percentage P (%) of spoiled bottles (n = 40) of clarified apple juice due to Byssochlamys Fulva, was modeled by using a logistic model: P = P max 1 + exp ( k ( τ − t ) ) where Pmax (%) the maximum percentage of spoiled bottles, k (h− 1) a slope parameter and τ (h) the time for P = Pmax/2. Bottles of pasteurized apple juice were inoculated with B. Fulva IOC 4518 ascospores for low and high initial loads, 4.8 ± 2.3 ascospores/100 mL and 19.3 ± 4.6 ascospores/100 mL respectively and incubated at 21 °C and 30 °C. Pmax was not significantly different from 100% except for a low initial load at 21 °C. Model parameters were estimated with a good accuracy, RMSE in the range 3.89–7.50. Then the model was used to determine the time for 10% bottles spoiled, t10%. This time was greater at low initial loads, 57.4 and 104 h at 30 and 21 °C respectively, than at high initial loads 23.9 and 75.1 h at 30 and 21 °C respectively. This study demonstrated that even at a very low initial contamination, clarified apple juice can be easily spoiled by B. Fulva highlighting the importance of controlling critical control steps of fruit juice processing (i.e., fruit washing, juice filtration and pasteurization).
Beatriz De Cássia Martins Salomão - One of the best experts on this subject based on the ideXlab platform.
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Modeling the Soluble Solids and Storage Temperature Effects on Byssochlamys Fulva Growth in Apple Juices
Food and Bioprocess Technology, 2017Co-Authors: Andréia Tremarin, Gláucia Maria Falcão Aragão, Beatriz De Cássia Martins Salomão, Teresa R. S. Brandão, Cristina L. M. SilvaAbstract:Byssochlamys Fulva is an ascospore producer fungus known to be heat resistant and commonly found in fruit juices. This work aims at studying the influence of soluble solid content and storage temperature on the growth of B. Fulva in apple juices. Agar-added apple juices, adjusted to different levels of soluble solids (12, 20, 25, 35, 45, 55, 70 °Bx) were artificially inoculated with B. Fulva spores and incubated at different temperatures (10, 15, 20, 25, 30 °C). Microorganisms’ growth was assessed every day for a total of 3 months. A Gompertz-based model was used in experimental data fit for each soluble solid and temperature condition applied. Kinetic parameters were estimated by nonlinear regression procedures. The soluble solids and temperature effects were thereafter included in the primary Gompertz-based model. The predictive ability of this expression in terms of B. Fulva growth was successfully proven for the range of conditions tested.
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modeling the growth of Byssochlamys Fulva and neosartorya fischeri on solidified apple juice by measuring colony diameter and ergosterol content
International Journal of Food Microbiology, 2015Co-Authors: Andréia Tremarin, Beatriz De Cássia Martins Salomão, Daniel Angelo Longhi, Gláucia Maria Falcão AragãoAbstract:Byssochlamys Fulva and Neosartorya fischeri are heat-resistant fungi which are a concern to food industries (e.g. apple juice industry) since their growth represents significant economic liabilities. Although the most common method used to assess fungal growth in solid substrates is by measuring the colony's diameter, it is difficult to apply this method to food substrates. Alternatively, ergosterol contents have been used to quantify fungal contamination in some types of food. The current study aimed at modeling the growth of the heat-resistant fungi B. Fulva and N. fischeri by measuring the colony diameter and ergosterol content, fitting the Baranyi and Roberts model to the results, and finally establishing a correlation between the parameters of the two analytical methods. Whereas the colony diameter was measured daily, the quantification of ergosterol was performed when the colonies reached diameters of 30, 60, 90, 120 and 150 mm. Results showed that B. Fulva and N. fischeri were able to grow successfully on solidified apple juice at 10, 15, 20, 25 and 30 °C, and the Baranyi and Roberts model showed good ability to describe growth data. The correlation curves between the parameters of colony diameter and ergosterol content were obtained with satisfactory statistical indexes.
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Survey of molds, yeast and Alicyclobacillus spp. from a concentrated apple juice productive process
Sociedade Brasileira de Microbiologia, 2014Co-Authors: Beatriz De Cássia Martins Salomão, Chalana MÜller, Hudson Couto Do Amparo, Gláucia Maria Falcão AragãoAbstract:Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these microorganisms and/or metabolites may remain in the food even after extensive procedures. This study aim to identify the presence of molds (including heat resistant species) and Alicyclobacillus spp., during concentrated apple juice processing. Molds were isolated at different steps and then identified by their macroscopic and microscopic characteristics after cultivation on standard media at 5, 25 and 37ºC, during 7 days. Among the 19 isolated found, 63% were identified as Penicillium with 50% belonging to the P. expansum specie. With regards to heat resistant molds, the species Neosartorya fischeri, Byssochlamys Fulva and also the genus Eupenicillium sp., Talaromyces sp. and Eurotium sp. were isolated. The thermoacidophilic spore-forming bacteria were identified as A. acidoterrestris by a further investigation based on 16S rRNA sequence similarity. The large contamination found indicates the need for methods to eliminate or prevent the presence of these microorganisms in the processing plants in order to avoid both spoilage of apple juice and toxin production
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Mathematical modelling of the growth of Byssochlamys Fulva in concentrated apple juice under isothermal conditions
2012Co-Authors: Andréia Tremarin, Gláucia Maria Falcão Aragão, Beatriz De Cássia Martins Salomão, Teresa R. S. Brandão, Cristina L. M. SilvaAbstract:Apple juice is a popular product, widely accepted by consumers and attractive from an industrial point of view. Byssochlamys Fulva is an ascospores producer fungi, known to be heat resistant and commonly found in fruit juices. The presence of fungi in juices compromises product’s safety and quality. The aim of this work was to model the effect of soluble solids concentration and storage temperature on the growth of B. Fulva in concentrated apple juice.
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aplicacao de dicloroisocianurato de sodio e acido peracetico para reducao de esporos de penicillium expansum Byssochlamys Fulva e alicyclobacillus acidoterrestris na superficie de macas e em solucoes aquosas
Alimentos e Nutrição, 2011Co-Authors: Beatriz De Cássia Martins Salomão, Pilar Rodriguez Massaguer, Chalana MÜller, Gláucia Maria Falcão AragãoAbstract:The efficacy of sodium dichloroisocyanurate (Dichloro) and peracetic acid against Penicillium expansum, Byssochlamys Fulva and Alicyclobacillus acidoterrestris was evaluated on apples surface and aqueous solution. P. expansum spores were effi ciently eliminated in both conditions using dichloro and more than 6 decimal reductions (DR) were observed at 25ppm/6 min in aqueous solution. However, using peracetic acid against P. expansum spores was ineffective. In apple surface, the other microorganisms were reduced in < 1 logarithmic cycle, using both sanitizers. In aqueous solution dichloro was more effective than peracetic acid. B. Fulva was the most resistant microorganism followed by A. acidoterrestris and fi nally by P. expansum. It follows that sodium dichloroisocyanurate was the most effi cient sanitizer and its use is recommended at 25ppm in water used for cooling apples designated for storage, and in the wash water, in order to destroy P. expansum spores and to reduce the risk of patulin production in juice. None sanitizer used were efficient against A. acidoterrestris and B. Fulva spores
Salomão, Beatriz De Cássia Martins - One of the best experts on this subject based on the ideXlab platform.
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Isolation and selection of heat resistant molds in the production process of apple nectar
'FapUNIFESP (SciELO)', 2015Co-Authors: Salomão, Beatriz De Cássia Martins, Massaguer, Pilar Rodriguez, Aragão, Gláucia Maria FalcãoAbstract:Heat resistant molds are able to survive the pasteurization process applied to apple products. This study aimed at detecting and identifying heat resistant molds during the processing of apple nectar (pH 3.4; 11.6 °Brix) in order to select the most heat resistant mold. The isolation was carried out after heat shock at 70 °C, during 2 hours, and incubation at 30 °C, in PDA (3% agar), where rose bengal was added. The identification of macro and microscopic structures was carried out after incubation in three different media (G25N, CYA, MEA) and temperatures. Different heat shocks, from 80 °C/20 minutes to 97 °C/15 minutes, were applied to select the most heat resistant mold. Eleven strains were selected, of which five were heat-resistant: three strains were isolated from apple and concentrated apple juice and were identified as Neosartorya fischeri; one strain, isolated from apple, was identified as Byssochlamys Fulva and one strain, isolated from the product after the first pasteurization, was identified as Eupenicillium sp. The most heat-resistant strains belong to N. fischeri and B. Fulva, which were able to survive at 95 °C/20 minutes. Among the six remaining, one was identified as Aspergillus sp., however, none of them was heat resistant.Os fungos filamentosos termorresistentes são capazes de sobreviver aos processos de pasteurização aplicados aos produtos de frutas. Este estudo visou isolar e identificar fungos termorresistentes durante o processamento de néctar de maçã (pH 3,4 e 11,6 °Brix), de forma a selecionar o bolor mais termorresistente. O isolamento foi obtido após choque térmico de 70 °C/2 horas e incubação a 30 °C em PDA (3% de ágar) acrescido de rosa de bengala. A identificação foi baseada na morfologia e nas estruturas micro e macroscópicas observadas após incubação das cepas em três diferentes meios (G25N, CYA e MEA) e temperaturas. O fungo mais termorresistente foi selecionado pela aplicação de choques térmicos (de 80 °C/20 minutos até 97 °C/15 minutos). Foram detectadas 11 linhagens de bolores, sendo 5 termorresistentes. Dentre estas, três cepas, isoladas da matéria-prima e do concentrado de maçã, foram identificadas como Neosartorya fischeri; uma cepa isolada da matéria-prima foi identificada como Byssochlamys Fulva, e uma cepa isolada do produto após a primeira pasteurização foi identificada como Eupenicillium sp. As cepas mais resistentes foram as de N. fischeri e B. Fulva, que sobreviveram ao tratamento de 95 °C/20 minutos. Dentre as seis cepas restantes, uma foi identificada como Aspergillus sp., entretanto, nenhuma destas apresentou termorresistência.11612
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Detecção de patulina e desinfecção de maçãs destinadas à produção de suco
Florianópolis SC, 2009Co-Authors: Salomão, Beatriz De Cássia MartinsAbstract:Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-graduação em Engenharia de AlimentosArquivo digital com o texto completo não disponibilizado pelo autorQuase a totalidade do suco de maçã concentrado produzido no Brasil (>90%) é destinado à exportação. As maçãs não qualificadas para o consumo in natura são utilizadas para a produção de suco. Assim sendo, a boa qualidade da matéria-prima deve ser garantida de forma a se obter um produto que atenda aos rígidos padrões internacionais. Bactérias e fungos podem ser potenciais contaminantes do suco de maçã. Os fungos termorresistentes, como Byssochlamys spp., estão entre os micro-organismos relevantes para os sucos de fruta termoprocessados devido à sua capacidade deteriorante associada à produção de toxinas. As bactérias termoacidofílicas do gênero Alicyclobacillus podem produzir substâncias, como o guaiacol, que são responsáveis pela produção de odores "medicinais" ou "antissépticos" nos sucos de frutas embalados. Penicillium expansum é o mais importante contaminante das maçãs e é também o responsável por causar "podridão azul" nestas frutas. Patulina (PAT) é uma micotoxina termoestável, produzida principalmente por este fungo e também por Byssochlamys spp. Estudos apontam que esta toxina pode causar severos efeitos crônicos e agudos em humanos. As agências regulatórias internacionais recomendam um nível máximo de 50 µg/L (ppb) para suco de maçã. Assim sendo, o objetivo geral deste trabalho foi a detectação da patulina em maçãs e avaliação do processo de lavagem/desinfecção das frutas destinadas à produção de suco. O levantamento inicial mostrou que P. expansum, Byssochlamys Fulva e Alicyclobacillus acidoterrestris são os micro-organismos de maior relevância no processo produtivo. Os testes de desinfecção mostraram que o sanitizante clorado dicloroisocianurato de sódio foi mais efetivo que ácido peracético contra P. expansum. Porém, nenhum dos sanitizantes foi eficiente contra os esporos de A. acidoterrestris e B. Fulva. Quando hipoclorito de sódio foi testado na redução de esporos de P. expansum, a eficácia aumentou com o decréscimo do pH. Os modelos de Bigelow e de Weibull foram os mais adequados em descrever a inativação de P. expansum pelo calor e por cloro, respectivamente. Todas as variedades de maçãs inoculadas com P. expansum desenvolveram deterioração sob 11°C e 20,5°C, exceto Red Delicious e Empire. Os maiores níves de PAT ocorreram nas variedades Golden Supreme e McIntosh. Verificou-se que PAT não está presente nas frutas durante o período da safra. Entretanto, 86% dos lotes avaliados na entressafra apresentaram níveis de PAT superiores a 50 ppb. O plano de amostragem para a avaliação das frutas durante o recebimento sugeriu a retirada de uma amostra de 50 maçãs por lote, sendo estabelecido o critério de rejeição quando mais que 8 maçãs podres forem encontradas. São consideradas podres as frutas que apresentarem podridão característica de tamanho superior a 4 cm ou com visível desenvolvimento do "fungo azul" (P. expansum). A etapa de lavagem das frutas com água sob alta pressão reduziu os níveis de PAT em 64 a 100%, entretanto, transferiu a toxina para a água. Os tratamentos com dicloroisocianurato de sódio provaram ser eficientes para reduzir 100% da PAT em solução aquosa. Pode-se concluir que este sanitizante, mesmo quando usado em baixas concentrações (25 ppm), foi eficiente tanto para reduzir PAT, quanto esporos de P. expansum, sendo recomendado para as operações de manejo e lavagem das frutas. Os resultados deste estudo podem causar impacto direto na redução de PAT no suco de maçã, diminuindo assim os riscos à saúde do consumidor e trazendo muitos benefícios para a indústria processadora, além de torná-la mais competitiva no mercado internacional. The majority of concentrated apple juice produced in Brazil (>90%) is destined for exportation. Apples rejected for the fresh fruit consumption market are used for juice processing. The quality of this raw material should be attained in order to obtain a juice under the rigid international standards. Heat resistant molds and the thermoacidophilic bacterium from Alicyclobacillus genus are among the microorganisms of importance for heat-processed fruit juices, such as apple juice. Some species of heat resistant molds, such as Byssochlamys spp., are able both to deteriorate packaged fruit juice and to produce mycotoxins. Alicyclobacillus causes medicinal off-flavors in packaged fruit juices. Penicillium expansum is the most important contaminant in apples and is responsible for "blue mold rot" in those fruits. Patulin (PAT) is a thermal stable mycotoxin produced primarily by this mold and also by Byssochlamys spp. PAT has been shown to exhibit severe chronic and acute effects in humans. The regulatory agencies have recommended a PAT maximum level of 50 µg/L (ppb) for apple juice. Then, the aim of this study was to detect PAT in apples and to assess the washing/sanitizing treatments for apples destined for juice. In the initial survey, P. expansum, Byssochlamys Fulva and Alicyclobacillus acidoterrestris was the most import microorganisms in the process. In the disinfection test, the chlorine-based sanitizer sodium dichloroisocyanurate was more efficient than peracetic acid against P.expansum spores. None of those sanitizers were efficient against A.acidoterrestris and B.Fulva spores. When sodium hypochlorite was tested against P.expansum, the efficacy of chlorine solutions was enhanced by decreasing the pH. For the modeling investigation, the results showed that Bigelow and Weibull were the best models to describe P.expansum thermal and sanitizer inactivation, respectivelly. All P.expansum inoculated apple varieties incubated under 11°C and 20.5°C showed mold spoilage at both temperatures, except Red Delicious and Empire. The highest PAT productions occurred in Golden Supreme and McIntosh varieties. Findings showed that PAT was not detected throughout the harvest season. However, 86% of lots from off-season yielded more than 50 ppb of PAT. The sampling plan developed to evaluate the apples during the receiving step suggested to reject the lot when more than 8 rotten fruits were found in a total of 50 apples, because the risk of > 50 ppb of PAT in the final product. Rotten fruits are those with size lesion > 4 cm or with visible "blue mold" development. Wash treatments using high-pressured water reduced PAT levels by 64 to 100%, but the toxin was transferred to the water. Treatments using sodium dichloroisocyanurate proved to be efficient in reducing 100% of PAT in aqueous solution. In conclusion, this sanitizer, even at low concentration (25 ppm), is efficient to reduce both PAT and P. expansum spores and should be recommended for apple handling and washing treatments. This investigation provides direct impact in the PAT levels for the final product which reduce the risk for healthy consumers and help in the development of industry international competitiveness
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Detecção de patulina e desinfecção de maçãs destinadas à produção de suco
Florianópolis SC, 2009Co-Authors: Salomão, Beatriz De Cássia MartinsAbstract:Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-graduação em Engenharia de AlimentosQuase a totalidade do suco de maçã concentrado produzido no Brasil (>90%) é destinado à exportação. As maçãs não qualificadas para o consumo in natura são utilizadas para a produção de suco. Assim sendo, a boa qualidade da matéria-prima deve ser garantida de forma a se obter um produto que atenda aos rígidos padrões internacionais. Bactérias e fungos podem ser potenciais contaminantes do suco de maçã. Os fungos termorresistentes, como Byssochlamys spp., estão entre os micro-organismos relevantes para os sucos de fruta termoprocessados devido à sua capacidade deteriorante associada à produção de toxinas. As bactérias termoacidofílicas do gênero Alicyclobacillus podem produzir substâncias, como o guaiacol, que são responsáveis pela produção de odores "medicinais" ou "antissépticos" nos sucos de frutas embalados. Penicillium expansum é o mais importante contaminante das maçãs e é também o responsável por causar "podridão azul" nestas frutas. Patulina (PAT) é uma micotoxina termoestável, produzida principalmente por este fungo e também por Byssochlamys spp. Estudos apontam que esta toxina pode causar severos efeitos crônicos e agudos em humanos. As agências regulatórias internacionais recomendam um nível máximo de 50 µg/L (ppb) para suco de maçã. Assim sendo, o objetivo geral deste trabalho foi a detectação da patulina em maçãs e avaliação do processo de lavagem/desinfecção das frutas destinadas à produção de suco. O levantamento inicial mostrou que P. expansum, Byssochlamys Fulva e Alicyclobacillus acidoterrestris são os micro-organismos de maior relevância no processo produtivo. Os testes de desinfecção mostraram que o sanitizante clorado dicloroisocianurato de sódio foi mais efetivo que ácido peracético contra P. expansum. Porém, nenhum dos sanitizantes foi eficiente contra os esporos de A. acidoterrestris e B. Fulva. Quando hipoclorito de sódio foi testado na redução de esporos de P. expansum, a eficácia aumentou com o decréscimo do pH. Os modelos de Bigelow e de Weibull foram os mais adequados em descrever a inativação de P. expansum pelo calor e por cloro, respectivamente. Todas as variedades de maçãs inoculadas com P. expansum desenvolveram deterioração sob 11°C e 20,5°C, exceto Red Delicious e Empire. Os maiores níves de PAT ocorreram nas variedades Golden Supreme e McIntosh. Verificou-se que PAT não está presente nas frutas durante o período da safra. Entretanto, 86% dos lotes avaliados na entressafra apresentaram níveis de PAT superiores a 50 ppb. O plano de amostragem para a avaliação das frutas durante o recebimento sugeriu a retirada de uma amostra de 50 maçãs por lote, sendo estabelecido o critério de rejeição quando mais que 8 maçãs podres forem encontradas. São consideradas podres as frutas que apresentarem podridão característica de tamanho superior a 4 cm ou com visível desenvolvimento do "fungo azul" (P. expansum). A etapa de lavagem das frutas com água sob alta pressão reduziu os níveis de PAT em 64 a 100%, entretanto, transferiu a toxina para a água. Os tratamentos com dicloroisocianurato de sódio provaram ser eficientes para reduzir 100% da PAT em solução aquosa. Pode-se concluir que este sanitizante, mesmo quando usado em baixas concentrações (25 ppm), foi eficiente tanto para reduzir PAT, quanto esporos de P. expansum, sendo recomendado para as operações de manejo e lavagem das frutas. Os resultados deste estudo podem causar impacto direto na redução de PAT no suco de maçã, diminuindo assim os riscos à saúde do consumidor e trazendo muitos benefícios para a indústria processadora, além de torná-la mais competitiva no mercado internacional. The majority of concentrated apple juice produced in Brazil (>90%) is destined for exportation. Apples rejected for the fresh fruit consumption market are used for juice processing. The quality of this raw material should be attained in order to obtain a juice under the rigid international standards. Heat resistant molds and the thermoacidophilic bacterium from Alicyclobacillus genus are among the microorganisms of importance for heat-processed fruit juices, such as apple juice. Some species of heat resistant molds, such as Byssochlamys spp., are able both to deteriorate packaged fruit juice and to produce mycotoxins. Alicyclobacillus causes medicinal off-flavors in packaged fruit juices. Penicillium expansum is the most important contaminant in apples and is responsible for "blue mold rot" in those fruits. Patulin (PAT) is a thermal stable mycotoxin produced primarily by this mold and also by Byssochlamys spp. PAT has been shown to exhibit severe chronic and acute effects in humans. The regulatory agencies have recommended a PAT maximum level of 50 µg/L (ppb) for apple juice. Then, the aim of this study was to detect PAT in apples and to assess the washing/sanitizing treatments for apples destined for juice. In the initial survey, P. expansum, Byssochlamys Fulva and Alicyclobacillus acidoterrestris was the most import microorganisms in the process. In the disinfection test, the chlorine-based sanitizer sodium dichloroisocyanurate was more efficient than peracetic acid against P.expansum spores. None of those sanitizers were efficient against A.acidoterrestris and B.Fulva spores. When sodium hypochlorite was tested against P.expansum, the efficacy of chlorine solutions was enhanced by decreasing the pH. For the modeling investigation, the results showed that Bigelow and Weibull were the best models to describe P.expansum thermal and sanitizer inactivation, respectivelly. All P.expansum inoculated apple varieties incubated under 11°C and 20.5°C showed mold spoilage at both temperatures, except Red Delicious and Empire. The highest PAT productions occurred in Golden Supreme and McIntosh varieties. Findings showed that PAT was not detected throughout the harvest season. However, 86% of lots from off-season yielded more than 50 ppb of PAT. The sampling plan developed to evaluate the apples during the receiving step suggested to reject the lot when more than 8 rotten fruits were found in a total of 50 apples, because the risk of > 50 ppb of PAT in the final product. Rotten fruits are those with size lesion > 4 cm or with visible "blue mold" development. Wash treatments using high-pressured water reduced PAT levels by 64 to 100%, but the toxin was transferred to the water. Treatments using sodium dichloroisocyanurate proved to be efficient in reducing 100% of PAT in aqueous solution. In conclusion, this sanitizer, even at low concentration (25 ppm), is efficient to reduce both PAT and P. expansum spores and should be recommended for apple handling and washing treatments. This investigation provides direct impact in the PAT levels for the final product which reduce the risk for healthy consumers and help in the development of industry international competitiveness
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Isolamento e seleção de fungos filamentosos termorresistentes em etapas do processo produtivo de néctar de maçã
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2008Co-Authors: Salomão, Beatriz De Cássia Martins, Massaguer, Pilar Rodriguez, Aragão, Gláucia Maria FalcãoAbstract:Os fungos filamentosos termorresistentes são capazes de sobreviver aos processos de pasteurização aplicados aos produtos de frutas. Este estudo visou isolar e identificar fungos termorresistentes durante o processamento de néctar de maçã (pH 3,4 e 11,6 °Brix), de forma a selecionar o bolor mais termorresistente. O isolamento foi obtido após choque térmico de 70 °C/2 horas e incubação a 30 °C em PDA (3% de ágar) acrescido de rosa de bengala. A identificação foi baseada na morfologia e nas estruturas micro e macroscópicas observadas após incubação das cepas em três diferentes meios (G25N, CYA e MEA) e temperaturas. O fungo mais termorresistente foi selecionado pela aplicação de choques térmicos (de 80 °C/20 minutos até 97 °C/15 minutos). Foram detectadas 11 linhagens de bolores, sendo 5 termorresistentes. Dentre estas, três cepas, isoladas da matéria-prima e do concentrado de maçã, foram identificadas como Neosartorya fischeri; uma cepa isolada da matéria-prima foi identificada como Byssochlamys Fulva, e uma cepa isolada do produto após a primeira pasteurização foi identificada como Eupenicillium sp. As cepas mais resistentes foram as de N. fischeri e B. Fulva, que sobreviveram ao tratamento de 95 °C/20 minutos. Dentre as seis cepas restantes, uma foi identificada como Aspergillus sp., entretanto, nenhuma destas apresentou termorresistência
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Bases moléculaires de la voie de biosynthèse de la patuline, mycotoxine produite par Byssochlamys nivea et Penicillium griseofulvum
Institut National Polytechnique de Toulouse, 2007Co-Authors: Puel OlivierAbstract:La patuline constitue un contaminant chimique toxique fréquemment rencontré dans les produits issus de la transformation des fruits, notamment des pommes. Cette toxine essentiellement produite par Penicillium expansum et Byssochlamys nivea fait l'objet d'une réglementation européenne récente (N°1425/2003). Contrairement à certaines mycotoxines règlementées telles que les aflatoxines, les trichothécènes ou les fumonisines, la génétique de la voie de biosynthèse de la patuline est fort mal connue, bien que cette voie ait été relativement bien caractérisée du point de vue chimique. Deux espèces toxinogènes, Byssochlamys nivea et Penicillium griseofulvum ont été étudiées en tant qu'espèces modèles. Trois gènes impliqués dans la synthèse de la patuline ont été isolés de B. nivea, et entièrement séquencés lors de ce travail. Le premier gène 6msas isolé code pour une polycétide synthase, l'acide 6-methylsalicylique synthase, intervenant au début de la cascade enzymatique conduisant à la synthèse de la patuline. Le deuxième gène idh coderait pour une alcool déshydrogénase impliquée dans la transformation de l'isoépoxydon en phyllostine, deux autres précurseurs de la patuline. En amont de ce dernier gène, sur le brin complémentaire, un gène abc codant pour un transporteur actif de la famille des ABC transporteurs a été localisé, isolé et entièrement séquencé chez Penicillium griseofulvum, puis chez B. nivea et P. expansum. La présence d'un tel gène ne semble pas aberrante puisqu'il a été montré que certains transporteurs actifs faisaient partie de l'arsenal de résistance développé par les champignons pour ne pas subir les effets délétères des toxines qu'ils synthétisent. D'après les données brutes du séquençage du génome d'Aspergillus clavatus, autre espèce de patuline, le complexe génique abc/idh serait distant de 10 kb du gène 6msas. L'analyse de la région avoisinant ces gènes dévoile l'existence chez A. clavatus d'un cluster de gènes constitué d'au moins 12 gènes en comptant les trois gènes préalablement identifiés, potentiellement impliqués dans la synthèse de la mycotoxine. Parmi ces gènes, plusieurs codent pour des enzymes dont l'implication semble évidente au regard des données actuellement disponibles sur la caractérisation chimique de la voie de biosynthèse de la patuline. Du point de vue application, ces travaux ont d'ores et déjà apportés des réponses concrètes à des problèmes industriels. Une étude réalisée sur un panel relativement divers de souches d'origine géographique différente de Byssochlamys nivea et Byssochlamys Fulva, conclut à la non-production de patuline par B. Fulva sur des bases analytiques et génétiques. Cette absence de production est due à l'absence d'au moins deux gènes, 6msas et idh. B Fulva fréquemment isolé des fruits ne représente donc pas une source de contamination des pommes par la patuline dans les filières de transformation. Penicillium expansum et Byssochlamys nivea sont donc considérés comme les principales sources de contamination des pommes par la patuline. ABSTRACT : Patulin is toxic chemical contaminant produced by several species of mould (Penicillium griseofulvum, P.expansum, Byssochlamys nivea, Aspergillus clavatus…). Exposure to this mycotoxin is associated with immunological, neurological and gastrointestinal outcomes. Assessment of the health risks due to patulin consumption by humans lead many countries to regulate its amounts in food. In Europe, a maximum level has been established of 50 μg per kg for apple juice, cider and a maximum level of 10 μg/kg for all dietary products intended for infants and young children. Unlike other regulated mycotoxins (aflatoxins, trichothecens and fumonisines), the knowledge regarding the patulin biosynthesis is so far limited to the chemical characterization of patulin precursors and to the identification of two relevant genes from Penicillium griseofulvum (6- methylsalicylic acid synthase (6msas) and isoepoxydon dehydrogenase (idh). Two toxinogenic species Byssochlamys nivea and Penicillium griseofulvum have been studied in this work. Three genes (6msas, idh and abc) that belong to the patulin biosynthetic pathway were isolated, and wholly sequenced in B. nivea. These genes are coding respectively for 6- methylsalicylic acid synthase, the first enzyme involved in patulin biosynthesis, isoepoxydon dehydrogenase which allowed the isoepoxydon transformation in phyllostin and an ABC (ATP Binding Cassette) transporter. This latest gene is located on the anti-sense strand, upstream of the idh gene, and it has been isolated also from Penicillium griseofulvum and Penicillium expansum. This transporter could be responsible for the active efflux of endogenously produced patulin and contribute to self protection against patulin in producing fungi. After comparison with data from the Aspergillus clavatus genome sequencing program performed by TIGR (The Institute for Genomic Research), we noticed that the abc/idh genes complex and 6msas gene are 10 kb away from each other. We performed a bioinformatic analysis of the regions located upstream and downstream of this 10 kb size fragment, and established the presence of 9 additional genes. Their potential involvement in the synthesis of the toxin has been discussed. Finally, this fundamental work could answer to industrial problems. A study performed on 19 different strains of B. nivea and B. Fulva showed that Byssochlamys Fulva don't produce patulin and that its inability to do so could be explained by the lack of both 6msas and idh genes. In conclusion, B. Fulva clearly lacks several biochemical potencies to be responsible for the occurrence of patulin in fruit
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Bases moléculaires de la voie de biosynthèse de la patuline, mycotoxine produite par Byssochlamys nivea et Penicillium griseofulvum
2007Co-Authors: Puel Olivier, Lebrihi AhmedAbstract:La patuline constitue un contaminant chimique toxique fréquemment rencontré dans les produits issus de la transformation des fruits, notament des pommes. Cette toxine essentiellement produite par Penicillium expansum et Byssochlamys nivea fait l'objet d'une réglementation européenne récente (N1425/2003). Contrairement à certaines mycotoxines réglementées telles que les aflatoxines, les trichothécènes ou les fumonisines, la génétique de la voie de biosynthèse de la patuline est fort mal connue, bien que cette voie ait été relativement bien caractérisée du point de vue chimique. Deux espèces toxinogènes, Byssochlamys nivea et penicillium griseofulvum ont été étudiées en tant qu'espèces modèles. Trois gènes impliqués dans la synthèse de la patuline ont été isolés de B. nivea, et entièrement séquencés lors de ce travail. Le premier gène 6msas isolé code pour une polycétide synthase, l'acide 6-methylsalicylique synthase, intervenant au début de la cascade enzymatique conduisant à la synthèse de la patuline. Le deuxième gène, sur le brin complémentaire, un gène abc codant pour un transporteur actif de la famille des ABC transporteurs a été localisé, isolé et entièrement séquencé chez Penicillium griseofulvum, puis chez B. nivea et P. expansum. La présence d'un tel gène ne semble pas aberrante puisqu'il a été montré que certains transporteurs actifs faisaient partie de l'arsenal de résistance développé par les champignons pour ne pas subir les effets délétères des toxines qu'ils synthétisent. D'après les données brutes du séquençage du génome d'Apergillus clavatus, autre espèce de patuline, le complexe génique abc/idh serait distant de 10 kb du gène 6msas. L'analyse de la région avoisinant ces gènes dévoile l'existence chez A. clavatus d'un cluster de gènes constitué d'au moins 12 gènes en comptant les trois gènes préalablement identifiés, potentiellement impliqués dans la synthèse de la mycotoxine. Parmi ces gènes, plusieurs codent pour des enzymes dont l'implication semble evidente au regard des données actuellement disponibles sur la caractérisation chimique de la voie de biosynthèse de la patuline. Du point de vue application, ces travaux ont d'ores et déjà apportés des réponses concrètes à des problèmes industriels. Une étude réalisée sur un panel relativement divers de souches d'origine géographique différente de Byssochlamys nivea et Byssochlamys Fulva, conclut à la non-production de patuline par B. Fulva sur des bases analytiques et génétiques. Cette absence de production est due à l'absence d'au moins deux gènes, 6msas et idh. B. Fulva fréquemment isolé des fruits ne représente donc pas une source de contamination des pommes par la patuline dans les filières de transformation. Penicillium expansum et Byssochlamys nivea sont donc considérés comme les principales sources de contamination des pommes par la patuline.TOULOUSE-ENSAT-Documentation (315552324) / SudocSudocFranceF
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Bases moléculaires de la voie de biosynthèse de la patuline, mycotoxine produite par Byssochlamys nivea et Penicillium griseofulvum
2007Co-Authors: Puel OlivierAbstract:La patuline constitue un contaminant chimique toxique fréquemment rencontré dans les produits issus de la transformation des fruits, notamment des pommes. Cette toxine essentiellement produite par Penicillium expansum et Byssochlamys nivea fait l'objet d'une réglementation européenne récente (N°1425/2003). Contrairement à certaines mycotoxines règlementées telles que les aflatoxines, les trichothécènes ou les fumonisines, la génétique de la voie de biosynthèse de la patuline est fort mal connue, bien que cette voie ait été relativement bien caractérisée du point de vue chimique. Deux espèces toxinogènes, Byssochlamys nivea et Penicillium griseofulvum ont été étudiées en tant qu'espèces modèles. Trois gènes impliqués dans la synthèse de la patuline ont été isolés de B. nivea, et entièrement séquencés lors de ce travail. Le premier gène 6msas isolé code pour une polycétide synthase, l'acide 6-methylsalicylique synthase, intervenant au début de la cascade enzymatique conduisant à la synthèse de la patuline. Le deuxième gène idh coderait pour une alcool déshydrogénase impliquée dans la transformation de l'isoépoxydon en phyllostine, deux autres précurseurs de la patuline. En amont de ce dernier gène, sur le brin complémentaire, un gène abc codant pour un transporteur actif de la famille des ABC transporteurs a été localisé, isolé et entièrement séquencé chez Penicillium griseofulvum, puis chez B. nivea et P. expansum. La présence d'un tel gène ne semble pas aberrante puisqu'il a été montré que certains transporteurs actifs faisaient partie de l'arsenal de résistance développé par les champignons pour ne pas subir les effets délétères des toxines qu'ils synthétisent. D'après les données brutes du séquençage du génome d'Aspergillus clavatus, autre espèce de patuline, le complexe génique abc/idh serait distant de 10 kb du gène 6msas. L'analyse de la région avoisinant ces gènes dévoile l'existence chez A. clavatus d'un cluster de gènes constitué d'au moins 12 gènes en comptant les trois gènes préalablement identifiés, potentiellement impliqués dans la synthèse de la mycotoxine. Parmi ces gènes, plusieurs codent pour des enzymes dont l'implication semble évidente au regard des données actuellement disponibles sur la caractérisation chimique de la voie de biosynthèse de la patuline. Du point de vue application, ces travaux ont d'ores et déjà apportés des réponses concrètes à des problèmes industriels. Une étude réalisée sur un panel relativement divers de souches d'origine géographique différente de Byssochlamys nivea et Byssochlamys Fulva, conclut à la non-production de patuline par B. Fulva sur des bases analytiques et génétiques. Cette absence de production est due à l'absence d'au moins deux gènes, 6msas et idh. B Fulva fréquemment isolé des fruits ne représente donc pas une source de contamination des pommes par la patuline dans les filières de transformation. Penicillium expansum et Byssochlamys nivea sont donc considérés comme les principales sources de contamination des pommes par la patuline
