Ms. Nielsen et al., COLONY INTERACTION AND SECONDARY METABOLITE PRODUCTION OF CHEESE-RELATED FUNGI IN DUAL CULTURE, Journal of food protection, 61(8), 1998, pp. 1023-1029
Interactions between fungi used as starter cultures (Penicillium roque
forti, Penicillium camemberti, Penicillium nalgiovense, and Geotrichum
candidum) and fungal contaminants associated with cheese were investi
gated on agar medium at two temperatures, 18 and 25 degrees C. Mutual
inhibition on contact was the most common interaction observed. The on
ly other interaction observed was inhibition of the contaminant, while
the starter continued to grow, especially in dual cultures involving
G. candidum as the starter culture. Dual cultures involving G. candidu
m showed inhibition of production of the mycotoxins mycophenolic acid,
roquefortin C, chaetoglobosin A, and cyclopiazonic acid produced by t
he contaminants. An unknown metabolite was detected in considerably la
rger quantity in dual cultures involving G. candidum compared to detec
tion in single cultures. There was no correlation between detection of
this metabolite and the observed interactions. The results show that
G. candidum plays a major role in interactions between fungi on cheese
.