Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes.

The objectives of this study were to determine, in-vitro, the influence of temperature (T; 10-30 °C, step 5°), water activity (a, 0.83-0.99; step 0.

Polyphasic identification of Penicillia and Aspergilli isolated from Italian grana cheese.

Penicillium and Aspergillus genera, both including mycotoxin producing species, were reported as associated to cheese and cheese working environment, but never studied in an extensive way in Italian grana cheese (Grana Padano and Parmigiano Reggiano). The aim of this work was to address the identification of Aspergilli and Penicillia associated to grana cheese in order to lay down the basis for risk assessment and safe processing for a high quality production. One hundred and four strains belonging to Aspergillus and Penicillium genera were obtained from cheese crust and from ripening room air (with the latter largely dominant), and identified following a polyphasic approach, strongly required for the identification at the species level.

Survey of Penicillia associated with Italian grana cheese.

The present work aimed to contribute information on the mycobiota associated with ripening grana cheese, with focus on the genus Penicillium as potential mycotoxin producers. Eighteen wheels of grana cheese, aged in different storehouses situated in Northern Italy, were sampled to isolate associated fungi. Penicillium spp.

Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes.

The aim of this study was to investigate in vitro and model the effect of temperature (T) and water activity () conditions on growth and toxin production by some toxigenic fungi signaled in cheese. , , , , , , , were considered they were grown under different T (0-40 °C) and (0.78-0.