Effect of preservatives on patulin production by Penicillium expansum.

摘要: Penicillium expansum has been grown on Capek-Dox medium using glucose and fructose as carbon source. Preservatives used in fruit processing introduced the were sorbic acid, formic benzoic SO2 saccharose. Sulphur dioxide had a most inhibitory effect mycelium growth patulin production, acid concentration of 0.025% increased amount by about 30% compared to culture with no preservatives. However its higher concentrations inhibited synthesis this mycotoxin. Sorbic 0.1% stimulated fungus strains examined but highest amounts detected 0.0125% secretion from 8 50% control, depending strain examined. Saccharose up clearly decreased content until total disappearance.