Growth and Production of Citrinin by Penicillium viridicatum Westling and their Control by Propolis

ISSN: 0973-7510

E-ISSN: 2581-690X

Growth and Production of Citrinin by Penicillium viridicatum Westling and their Control by Propolis

Abeer Hashem¹ , E.F. Abd Allah² and Monera Al Othman¹

¹Department of Botany and Microbiology, Faculty of Science, King Saud University, P. O. Box. 2460 Riyadh – 11451, Saudi Arabia.

²Department of Plant Production, Faculty of Food and Agricultural Sciences, King Saud University, P. O. Box. 2460 Riyadh – 11451, Saudi Arabia.

J Pure Appl Microbiol. 2013;7(3):1917-1924

Received: 02/03/2013 | Accepted: 08/04/2013 | Published: 30/09/2013

Abstract

In the current study, the possible role of environmental conditions (incubation period, incubation temperature, pH value) and nutritional requirements (carbon source, nitrogen sorce) for maximum production of citrinin by Penicillium viridicatum Westling were investigated. The optimum conditions for citrinin production were incubation for 8 days at 30^oC on buffered broth medium (pH 5.0) contain sucrose and yeast extract as carbon and nitrogen sources, respectively. Propolis caused significant decrease in both growth and citrinin production of P. viridicatum. The alteration in mycelial amino acids content of P. viridicatum due to propolis indicated cellular damage by enhancing the instability and harmful hydrolysis of proteins towards catabolism.

Keywords

Citrinin, Penicillium viridicatum Westling, propolis, mycelial amino acids

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