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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Toxigenic fungi isolated from Roquefort cheese.

To evaluate the potential for mycotoxin production by fungi contaminating blue-veined cheese, as well as by the ripening fungus, Penicillium roqueforti, the fungal flora of six of local and imported brands was determined. A total of 19 fungi were isolated from the six brands tested. Fourteen of the isolates were toxic to chicken embryos. The toxigenic fungi produced the following mycotoxins: Aspergillus fumigatus, kojic acid; A. versicolor, sterigmatocystin; Penicillium roqueforti, penicillic acid and unidentified toxic metabolites.[1]

References

  1. Toxigenic fungi isolated from Roquefort cheese. Moubasher, A.H., Abdel-Kader, M.I., El-Kady, I.A. Mycopathologia (1979) [Pubmed]
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