MYCOTOXINS IN 2 SPANISH CHEESE VARIETIES

Samples of cheeses naturally contaminated with moulds (12 samples' df mouldy Manchego cheese and 10 of a naturally ripened blue cheese) were analysed for the presence:of mycotoxins (aflatoxins BI and MI, sterig matocystin, patulin, penicillic acid and mycophenolic acid in Manchego cheese, and mycophenolic acid and roquefortine in blue cheese). In ad dition, 24 Penicillium and Aspergillus strains isolated from the sampl es were assessed for their mycotoxigenicity. Four of Manchego:cheese s amples were positive to mycophenolic acid and one sample,of blue chees e contained roquefortine. The rest of mycotoxins investigated were not found. One Aspergillus strain isolated from Manchego cheese showed th e ability to produce aflatoxin MI. The rest of strains from these samp les being no producers. In contrast, 7 out of 9 Penicillium (P. roquef orti) strains isolated from blue cheese were able to produce roquefort ine, with one strain also producing mycophenolic acid.