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: Wikimedia Commons. https://commons.wikimedia.org/wiki/ File:Penicillium_sp._conidiophore.jpg
Source Britannica. https://www.britannica.com/science/penicillin#ref33693
First antibiotic to be discovered and one of the most commonly used.
Ministry of Information Photo Division Photographer, Public domain, via Wikimedia Commons https://commons.wikimedia.org/wiki/File:Penicillin_Past,_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)
Cabembert (Penicillium camemberti)
Source Wikimedia Commons. Coyau / Wikimedia Commons / CC BY-SA 3.0