Topic 3 Food moulds not producing mycotoxins

Fungus growing on orange peel
Author: Garnhami
Rhizopus stolonifera

Some types of mould are associated with food spoilage without producing mycotoxins. An example is the filamentous fungi of the genera Rhizopus spp.

The Rhizopus stolonifer is the common bread mold, but also causes spoilage of strawberries and other fruits and vegetables, usually during postharvest storage.

MOULDS can be very useful!

Moulds can also produce natural compounds with a biological activity.

Several therapeutic applications, including PENICILLIN (produced by Penicillium notatum)

Source: WorthPoint, lot of 4 vintage medicine bottle tubes penicillin g abbott labs use in aerohalor.
Penicillium sp conidiophore
Source: Wikimedia Commons. File:Penicillium_sp._conidiophore.jpg
Penicillium notatum
Source Britannica.

First antibiotic to be discovered and one of the most commonly used.

Professor Alexander Fleming at work in his laboratory at St Mary's Hospital, London
Ministry of Information Photo Division Photographer, Public domain, via Wikimedia Commons,_Present_and_Future-_the_Development_and_Production_of_Penicillin,_England,_1944_D17802.jpg

Other moulds are used to produce different types of cheese.

Roquefort (Penicillium roqueforti)

Source Wikimedia Commons: By Dominik Hundhammer ; Date 21.05.04

Cabembert (Penicillium camemberti)

Camembert de Normandie (Protected Designation of Origin).
Source Wikimedia Commons. Coyau / Wikimedia Commons / CC BY-SA 3.0