TAXONOMY OF PENICILLIUM-NALGIOVENSE ISOLATES FROM MOLD-FERMENTED SAUSAGES

A large number of Penicillium nalgiovense isolates from mould fermente d sausages and the ex type culture were examined for characters of mor phology, physiology and production of secondary metabolites. To separa te biotypes within the P. nalgiovense species, the data obtained were evaluated using multivariate statistical methods. The macromorphologic al characters of the ex type culture and isolates from meat products a ppeared to be distinctive. The ex type culture is characterized by a b rown reverse on both Czapek yeast extract and malt extract agar while the isolates from meat products have a yellow to orange reverse. Prote olytic and/or lipolytic activity was demonstrated by 75% of the examin ed cultures and all of them demonstrated ability to utilize lactate as sole carbon source. Growth on creatine sucrose agar was very inhibite d and acid production was absent or very weak. TLC analysis showed pro duction of three unknown secondary metabolites that constituted the ch aracteristic profile. HPLC analysis showed production of only three kn own secondary metabolites; chrysogine (96%), nalgiolaxin and nalgioven sin (9%). The ex type culture produced nalgiolaxin and nalgiovensin bu t not chrysogine. The chemometric evaluation showed that P. nalgiovens e isolates from meat products from a homogenous species, which can not be divided into biotypes. The only indication of grouping, beside a s eparation of the ex type culture, was related to the conidium colour ( white, turquoise or grey green). The examined P. nalgiovense isolates showed some resemblance (morphologically and chemically) to P. chrysog enum.