在苹果汁培养基静置培养条件下,研究了培养温度为28、25、20、16、12、4℃时扩展青霉的生长和产毒情况。结果表明,在各贮藏温度下,扩展青霉均可在苹果汁中生长,并产生大量毒素。温度越高,生长速率和产毒速率越快,但生长高峰期和产毒高峰期发生的先后顺序差别很大。其中25℃是扩展青霉的最适生长和产毒温度,最大生物量和产毒量分别达到4.35 g/L和570.53 mg/L,在冷藏温度4℃时菌体仍能生长和产毒。因此在苹果汁的生产和贮藏过程中要充分考虑温度的影响,以减少果汁中展青霉素污染的风险。

The main reason of the presence of patulin in apple juice is the growth and patulin production of Penicillium expansum. Growth of P. expansum was strongly influenced by temperature,so the characteristics of different temperatures could provide theoretical guidance for the processing and storage of apple juice. The present study aimed to determine the influence of different temperatures( 28,25,20,16,12,4 ℃) on the growth and patulin production by P. expansum in apple juice medium by the static batch cultivation models. P. expansum could grow in apple juice at different temperatures( even at 4 ℃) and the production of patulin was stimulated largely. It was obviously that P.expansum grew quickly when the temperature was high,while the peak of growth was not always in accordance with that of patulin production in different circumstances. The optimal temperature for growth and patulin production was25 ℃,with the largest biomass was 4. 35 g /L and the highest patulin content was 570. 53 mg /L. The temperature of the processing and storage of apple juice should be paid serious attention to reduce the risk of patulin pollution.