Open AccessCyclopiazonic acid production by submerged cultures of Penicillium and Aspergillus strains
Author(s) -
Hermansen K.,
Frisvad J.C.,
Emborg C.,
Hansen J.
Publication year - 1984
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1984.tb00220.x
Subject(s) - cyclopiazonic acid , penicillium , aspergillus flavus , mycotoxin , aspergillus , fungi imperfecti , food science , aspergillus oryzae , biology , microbiology and biotechnology , biochemistry , fermentation , intracellular
62 isolates of Penicillium and Aspergillus were screened for cyclopiazonic acid (CPA) production by surface and submerged culture on different media. The production of this mycotoxin was restricted to Penicillium camembertii group II (and its domesticated form P. camembertii ), P. griseofulvum , and Aspergillus flavus (and its domesticated form A. oryzae ). The best yield of CPA was obtained by a strain of P. griseofulvum , but several strains of P. camembertii group II were also good producers. Propionic acid (500 and 1000 mg/l medium) did not enhance the production of CPA. The best yields of CPA were obtained in submerged culture, but in some cases growth and CPA production only occured in surface culture. A simplified procedure for isolation of CPA is described.