37:
208:) that produces Ochratoxin A. Ochratoxin A is a mycotoxin that is a known contaminant of several food sources since it is stable in acidic environments, is difficult to ensure adequate sterilization from it through cooking, and is made by species that persist in high salt and low-temperature. environments.
212:
is commonly found on dried meats, like salami and cured ham, as well as other food products like cheese rinds. All of these foods are highly salted and protein-rich. Besides being isolated from the surface of these foods, it has also been isolated from the air of such storage facilities in various
243:
is a psychrophilic fungus that has been isolated from Arctic environments, specifically from Arctic glaciers, seawater, and sea ice. The Arctic niche is characterized by low temperature, water movement, and high salt content which is rarer for fungal abundance and subsequent isolation. Several
272:
and can lead to renal failure or tumor formation by inhibiting protein synthesis, decreasing cellular energy production, resulting in genotoxic effects, inducing oxidative stress, or inciting apoptosis. One potential avenue to prevent
Ochratoxin A consumption via eliminating
285:, which is consequently beneficial as several species have probiotic properties. One proposed mechanism for this interaction is that the organic acids produced by LABs enter the microbe of interest and disrupt metabolic activity, potentially by altering pH.
281:, resulted in decreased Ochratoxin A production, potentially related to the repression of genes in the OTA biosynthesis pathway. In addition, certain lactic acid bacteria have also demonstrated an ability to decrease OTA production in
252:
species that are found in food and the Arctic environment. Given the high salinity of these environments, one proposed mechanism of common contamination is through the sea salt used to season dried meats. Since it is known that
584:
Sonjak, S.; LiÄen, M.; Frisvad, J. C.; Gunde-Cimerman, N. (2011). "Salting of dry-cured meat â A potential cause of contamination with the ochratoxin A-producing species
Penicillium nordicum".
444:
Battilani, P.; Formenti, S.; Toscani, T.; Virgili, R. (2010). "Influence of abiotic parameters on ochratoxin a production by a
Penicillium nordicum strain in dry-cured meat model systems".
248:
species have been isolated from this niche and the species noted also are not known to grow in temperate, for example, soil, environments. There is a high degree of similarity between the
217:
was isolated from the salt used to season the products in several cases, indicating a similarity in raw material contamination. However, the overlapping morphological profile of
1081:
1055:
268:
Fungal contamination is a large problem in the food industry as it can render massive quantities of food inedible. Ochratoxin A is produced by
705:
434:
257:
can successfully grow in low-temperature environments as well, the storage conditions for dried meat curing overlap with the fungal niche.
912:"Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus"
639:
526:
507:
341:
465:
Geisen, R. (2004). "Molecular monitoring of environmental conditions influencing the induction of ochratoxin a biosynthesis genes in
1127:
417:
FĂ€rber, P.; Geisen, R. (2004). "Analysis of differentially-expressed ochratoxin a biosynthesis genes of
Penicillium nordicum".
728:"Salting of dry-cured meat â A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum"
668:
277:
is through biotic control and the use of protective cultures. Concurrent inoculation of two species before ripening,
36:
1086:
182:
552:
392:
Comi, G.; Chiesa, L.; Panseri, S.; Orlic, S.; Iacumin, L. (2013). "Evaluation of different methods to prevent
1132:
759:"Extremophilic fungi in arctic ice: a relationship between adaptation to low temperature and water activity"
1010:
757:
Gunde-Cimerman, N.; Sonjak, S.; Zalar, P.; Frisvad, J.C.; Diderichsen, B.; PlemenitaĆĄ, A. (January 2003).
618:
297:"Biocontrol of Penicillium nordicum growth and ochratoxin a production by native yeasts of dry cured ham"
131:
1122:
960:
809:
770:
853:"Ochratoxin A: Molecular Interactions, Mechanisms of Toxicity and Prevention at the Molecular Level"
685:
500:
Nasal
Lubricants and IrrigationsâAdvances in Research and Application: 2012 Edition: ScholarlyBrief
911:
758:
727:
380:
31:
1094:
1042:
990:
941:
892:
874:
833:
825:
701:
664:
635:
601:
522:
503:
486:
430:
372:
328:
295:
Virgili, R; Simoncini, N; Toscani, T; Camardo
Leggieri, M; Formenti, S; Battilani, P (2012).
1099:
980:
972:
931:
923:
882:
864:
817:
778:
739:
693:
593:
478:
453:
422:
419:
Molecular
Diversity and PCR-detection of Toxigenic Fusarium Species and Ochratoxigenic Fungi
405:
364:
318:
308:
910:
CebriĂĄn, Eva; NĂșñez, FĂ©lix; Ălvarez, Micaela; Roncero, Elia; RodrĂguez, Mar (August 2022).
726:
Sonjak, Silva; LiÄen, Mia; Frisvad, Jens
Christian; Gunde-Cimerman, Nina (September 2011).
813:
774:
887:
852:
697:
323:
296:
98:
78:
961:"Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum"
927:
1116:
797:
657:
1047:
457:
384:
170:
976:
1033:
426:
368:
165:
108:
821:
782:
88:
68:
994:
878:
829:
743:
597:
48:
945:
896:
837:
605:
490:
482:
376:
332:
869:
563:
396:
nordicumgrowth on and ochratoxin a production in country-style sausages".
313:
1068:
1027:
409:
340:
Berni, E.; Degola, F.; Cacchioli, C.; Restivo, F. M.; Spotti, E. (2011).
160:
1060:
936:
985:
1073:
796:
Sonjak, Silva; Frisvad, Jens C.; Gunde-Cimerman, Nina (August 2006).
655:
Ailsa D. Hocking; John I. Pitt; Robert A. Samson; Ulf Thrane (2006).
186:
58:
1004:
959:
GuimarĂŁes, Ana; Venancio, Armando; Abrunhosa, LuĂs (2018-09-02).
178:
1008:
213:
European factories. For the contaminated meat products,
519:
An
Overview on Toxigenic Fungi and Mycotoxins in Europe
548:
546:
177:
contaminates protein rich foods and foods with high
1017:
656:
200:is one of several species (specific of the genus
798:"Penicillium Mycobiota in Arctic Subglacial Ice"
279:Debaryomyces hansenii and Staphylococcus xylosus
763:Physics and Chemistry of the Earth, Parts A/B/C
579:
577:
575:
573:
571:
8:
229:contamination difficult for the naked eye.
851:KĆszegi, TamĂĄs; PoĂłr, MiklĂłs (2016-04-15).
1005:
916:International Journal of Food Microbiology
517:Antonio Logrieco; Angelo Visconti (2013).
20:
984:
965:Food Additives & Contaminants: Part A
935:
886:
868:
684:Frugier, CĂ©cile; BĂ©gin, Philippe (2022),
663:. Springer Science & Business Media.
630:John F. Leslie; Antonio Logrieco (2014).
521:. Springer Science & Business Media.
357:Food Additives & Contaminants: Part A
342:"Polyphasic approach for differentiating
322:
312:
147:Dragoni & Cantoni ex C. RamĂrez 1985
542:
471:Molecular Nutrition & Food Research
181:-konzentration. It is mostly found on
225:can make initial identification of a
7:
632:Mycotoxin Reduction in Grain Chains
698:10.1016/b978-0-323-96018-2.00011-0
14:
928:10.1016/j.ijfoodmicro.2022.109744
690:Reference Module in Food Science
35:
163:species of fungus in the genus
458:10.1016/j.foodcont.2010.08.003
1:
977:10.1080/19440049.2018.1500718
193:Spoilage in the food industry
427:10.1007/978-1-4020-2285-2_20
369:10.1080/19440049.2010.550065
1149:
822:10.1007/s00248-006-9086-0
783:10.1016/j.pce.2003.08.056
659:Advances in Food Mycology
634:. John Wiley & Sons.
137:
130:
32:Scientific classification
30:
23:
744:10.1016/j.fm.2011.02.007
598:10.1016/j.fm.2011.02.007
498:Q. Ashton Acton (2012).
1128:Fungi described in 1985
398:World Mycotoxin Journal
483:10.1002/mnfr.200400036
870:10.3390/toxins8040111
314:10.3390/toxins4020068
1019:Penicillium nordicum
769:(28â32): 1273â1278.
502:. ScholarlyEdition.
421:. pp. 661â669.
410:10.3920/WMJ2013.1548
233:Ecological niche of
175:Penicillium nordicum
156:Penicillium nordicum
141:Penicillium nordicum
25:Penicillium nordicum
814:2006MicEc..52..207S
775:2003PCE....28.1273G
1110:
1109:
1095:Open Tree of Life
1011:Taxon identifiers
802:Microbial Ecology
732:Food Microbiology
707:978-0-08-100596-5
586:Food Microbiology
436:978-90-481-6631-2
152:
151:
16:Species of fungus
1140:
1103:
1102:
1090:
1089:
1077:
1076:
1064:
1063:
1051:
1050:
1038:
1037:
1036:
1006:
999:
998:
988:
971:(9): 1803â1818.
956:
950:
949:
939:
907:
901:
900:
890:
872:
848:
842:
841:
793:
787:
786:
754:
748:
747:
738:(6): 1111â1116.
723:
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681:
675:
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662:
652:
646:
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627:
621:
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532:
513:
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461:
440:
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388:
354:
336:
326:
316:
143:
123:P. nordicum
40:
39:
21:
1148:
1147:
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391:
352:
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294:
291:
289:Further reading
266:
238:
195:
169:which produces
148:
145:
139:
126:
34:
17:
12:
11:
5:
1146:
1144:
1136:
1135:
1133:Fungus species
1130:
1125:
1115:
1114:
1108:
1107:
1105:
1104:
1091:
1078:
1065:
1052:
1039:
1023:
1021:
1015:
1014:
1009:
1001:
1000:
951:
902:
843:
808:(2): 207â216.
788:
749:
718:
706:
676:
669:
647:
641:978-0813820835
640:
622:
611:
567:
556:
541:
540:
538:
535:
534:
533:
528:978-1402026461
527:
514:
509:978-1481606806
508:
495:
477:(7): 532â540.
462:
441:
435:
414:
389:
337:
290:
287:
265:
261:Biocontrol of
259:
237:
231:
223:P. nalgiovense
194:
191:
183:dry-cured meat
150:
149:
146:
135:
134:
128:
127:
120:
118:
114:
113:
106:
102:
101:
99:Aspergillaceae
96:
92:
91:
86:
82:
81:
79:Eurotiomycetes
76:
72:
71:
66:
62:
61:
56:
52:
51:
46:
42:
41:
28:
27:
15:
13:
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1016:
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978:
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709:
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695:
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687:
686:"Food toxins"
680:
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651:
648:
643:
637:
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626:
623:
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615:
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607:
603:
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592:(6): 1111â6.
591:
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560:
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395:
390:
386:
382:
378:
374:
370:
366:
363:(4): 477â84.
362:
358:
351:
349:
346:nordicumfrom
345:
338:
334:
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306:
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185:products and
184:
180:
176:
172:
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167:
162:
158:
157:
144:
142:
136:
133:
132:Binomial name
129:
125:
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119:
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111:
107:
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54:
53:
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33:
29:
26:
22:
19:
1018:
968:
964:
954:
919:
915:
905:
860:
856:
846:
805:
801:
791:
766:
762:
752:
735:
731:
721:
711:, retrieved
692:, Elsevier,
689:
679:
658:
650:
631:
625:
614:
589:
585:
559:
518:
499:
474:
470:
466:
452:(12): 1739.
449:
446:Food Control
445:
418:
401:
397:
393:
360:
356:
347:
343:
307:(2): 68â82.
304:
300:
282:
278:
274:
269:
267:
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254:
249:
245:
240:
239:
234:
226:
222:
218:
214:
209:
205:
201:
197:
196:
174:
171:ochratoxin A
164:
155:
154:
153:
140:
138:
122:
121:
109:
24:
18:
1123:Penicillium
937:10662/17186
469:nordicum".
467:Penicillium
394:Penicillium
350:verrucosum"
348:Penicillium
344:Penicillium
283:P. nordicum
275:P. nordicum
270:P. nordicum
263:P. nordicum
255:P. nordicum
250:Penicillium
246:Penicillium
241:P. nordicum
235:P. nordicum
227:P. nordicum
219:P. nordicum
215:P. nordicum
210:P. nordicum
206:Penicillium
202:Aspergillus
198:P. nordicum
166:Penicillium
110:Penicillium
1117:Categories
986:1822/56381
922:: 109744.
863:(4): 111.
713:2024-04-17
670:0387283919
537:References
404:(4): 411.
89:Eurotiales
69:Ascomycota
65:Division:
1034:Q20721618
995:1944-0049
879:2072-6651
830:0095-3628
189:products
117:Species:
55:Kingdom:
49:Eukaryota
1069:MycoBank
1028:Wikidata
946:35660256
897:27092524
838:16897300
606:21645808
553:MycoBank
491:15538713
377:21337229
333:22474567
161:anamorph
95:Family:
45:Domain:
1061:5489141
888:4848637
810:Bibcode
771:Bibcode
564:UniProt
385:6249695
324:3317108
105:Genus:
85:Order:
75:Class:
1100:869304
1087:229535
1074:114762
993:
944:
895:
885:
877:
857:Toxins
836:
828:
704:
667:
638:
604:
525:
506:
489:
433:
383:
375:
331:
321:
301:Toxins
187:cheese
159:is an
1048:76JG8
381:S2CID
353:(PDF)
59:Fungi
1082:NCBI
1056:GBIF
991:ISSN
942:PMID
893:PMID
875:ISSN
834:PMID
826:ISSN
702:ISBN
665:ISBN
636:ISBN
619:ATCC
602:PMID
523:ISBN
504:ISBN
487:PMID
431:ISBN
373:PMID
329:PMID
221:and
204:and
179:NaCl
1043:CoL
981:hdl
973:doi
932:hdl
924:doi
920:375
883:PMC
865:doi
818:doi
779:doi
740:doi
694:doi
594:doi
479:doi
454:doi
423:doi
406:doi
365:doi
319:PMC
309:doi
1119::
1097::
1084::
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979:.
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967:.
963:.
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311::
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