Colonization of grapes berries and cider by potential producers of patulin

<table style="height: 441px;" border="0" cellspacing="0" cellpadding="0" width="498" align="left"><tbody><tr><td height="441" align="left" valign="top"><p>The aim of this study was to detect potential producers of mycotoxin patulin from grapes (berries, surface sterilized&nbsp;berries - endogenous mycobiota and grape juice) of Slovak origin. We analyzed 47 samples of grapes, harvested in 2011, 2012 and 2013 from various wine-growing regions. For the isolation of species we used the method of direct plating berries and surface-sterilized berries (using 1% freshly pre-pared chlorine) berries on DRBC (Dichloran Rose Bengal Chloramphenicol agar). For the determination of fungal contamination of grape juice we used plate-dilution method and DRBC and DG18 (Dichloran 18% Glycerol agar) as media. The cultivation in all modes of inoculation was carried at 25 &plusmn;1 &deg;C, for 5 to 7 days. After incubation <em>Aspergillus</em> and <em>Pencillium</em> isolates were inoculated on the identification media. The potential producers of patulin were isolated from 23 samples berries, 19 samples of surface-sterilized berries and 6&nbsp;samples of grape juice. Overall, the representatives of producers of patulin were detected in 32 (68.1%) samples (75&nbsp;isolates). In this work we focused on the detection of potential producers of patulin, <em>Penicillium expansum</em> (the most important producer of patulin in fruits), <em>Penicillium griseofulvum</em> and <em>Aspergillus clavatus</em> were isolated. Chosen isolates of potential patulin producers were tested for the ability to produce relevant mycotoxins in <em>in vitro</em> conditions using thin layer chromatography method. The ability to produce patulin in <em>in vitro</em> condition was detected in 82% of isolates of <em>Penicillium expansum</em>, 65% of <em>Penicillium griseofuvum</em> and 100% of <em>Aspergillus clavatus</em>. Some isolates of <em>Penicillium expansum</em> were able to produce citrinin and roquefortine C, <em>Penicillium griseofulvum</em> cyclopiazonic acid, griseofulvin and roquefortin C, also.</p></td></tr></tbody></table> <!--[endif] -->