Growth of fungi and mycotoxin production on cheese under modified atmospheres

The use of modified atmospheres to prevent fungal growth and mycotoxin prod uction in cheese was evaluated. Eight fungal species: Mucor plumbeus, Fusar ium oxysporum, Byssochlamys fulva, B. nivea, Penicillium commune, P. roquef orti, Aspergillus flavus and Eurotium chevalieri were inoculated onto chees e and incubated under conditions of decreasing concentrations of O-2 (5% to < 0.5%) and increasing concentrations of CO2 (20-40%). Fungal growth was m easured by colony diameter and ergosterol content. All fungi examined grew in atmospheres containing 20% and 40% CO2 with 1% or 5% O-2, but growth was reduced by 20-80%, depending on species, compared with growth in air. The formation of aflatoxins B-1 and B-2, roquerfortine C and cyclopiazonic acid was greatly decreased but not totally inhibited in these atmospheres. At 2 0% or 40% CO2 with < 0.5% O-2, only B. nivea exhibited growth, which was ve ry slow. Growth of F. oxysporum, B. fulva, P. commune and A. flavus showed good correlations between colony diameter and ergosterol content. However, for the other species correlations were inconsistent. (C) 2001 Elsevier Sci ence B.V. All rights reserved.