Secondary metabolites from Penicillium roqueforti, a starter for the production of Gorgonzola cheese

• Main Authors: Lisa Vallone, Alberto Giardini, Gabriella Soncini
• Format: Article
• Language: English
• Published: PAGEPress Publications 2014-09-01
• Series: Italian Journal of Food Safety
• Subjects: Cheese, Penicillium roqueforti, Roquefortine C, PR toxin, Mycophenolic acid
• Online Access: http://www.pagepressjournals.org/index.php/ijfs/article/view/2118

The presence of mold in food, although necessary for production, can involve the presence of secondary metabolites, which are sometimes toxic. <em>Penicillium roqueforti</em> is a common saprophytic fungus but it is also the essential fungus used in the production of Roquefort cheese and other varieties of blue cheese containing internal mold. The study was conducted on industrial batches of <em>Penicillium roqueforti</em> starters used in the production of the Gorgonzola cheese, with the aim to verify the production of secondary metabolites. Nine <em>Penicillium roqueforti</em> strains were tested. The presence of roquefortine C, PR toxin and mycophenolic acid was tested first in vitro, then on bread-like substrate and lastly <em>in vivo</em> in nine cheese samples produced with the same starters and ready to market. <em>In vitro</em>, only <em>Penicillium</em> out of nine produced roquefortine C, four starters showed mycophenolic acid production, while no significant amounts of PR toxin were detected. In the samples grown on bread-like substrate, <em>Penicillium</em> did not produce secondary metabolites, likewise with each cheese samples tested. To protect consumers’ health and safety, the presence of mycotoxins needs to be verified in food which is widely consumed, above all for products protected by the protected denomination of origin (DOP) label (<em>i.e.</em> a certificate guaranteeing the geographic origin of the product), such as Gorgonzola cheese.