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pp.315-322
국내산 사과로부터 분리, 동정한 P. crustosum과 patulin 생성균주인 P. griseofulvum(ATCC 46037)에 대하여 malt extract broth(MEB), sucrose yeast broth(SY) 및 5% glucose, yeast extract, peptone(5-GYEP) broth를 이용하여 생육정도와 독소 생성능을 비교하였다. 또한 균체 생육도와 독소 생성능과의 상관성을 검토하고, 배양액의 pH에 따른 균체
The patulin producing capicity of Penicillium crustosum, an isolate from Korean apple, in various broth culture media, was investigated, and compared with patulin production by the standard strain P. griseofulvum(ATCC 46037). The maximal patulin production capacity of the P. griseofulvum ATCC 46037 was 2,029-2,829 ppm in 5-GYEP, SY and MEB broth media. The patulin-producing capacity of the isolated fungus(P. crustosum) attained 2,794 ppm in a 5-GYEP broth medium, but was only 324 and 11 ppm in SY and MEB media, respectively. There were no significant correlations between mycelial growth levels and patulin-producing ability in either P. crustosum or P. griseofulvum. The patulin production of P. griseofulvum was induced in the wide pH range of pH 3.0-11.0, while that of P. crustosum was induced in the acidic pH range pH 3.0-5.0. Patulin production levels were dependent on the carbon sources in the media and maximal patulin production by P. griseofulvum and P. crustosum was observed in media containing glycerol and fructose, respectively.
