Growth and fumitremorgin production by Neosartorya fischeri as affected by food preservatives and organic acids

The effects of potassium sorbate, sodium benzoate, sulphur dioxide and citric, malic and tartaric acids on growth and fumitremorgin production by a heat‐resistant mould, Neosartorya fischeri , cultured on Czapek yeast autolysate agar (CYA) were studied over a 32‐day incubation period. Colonies were examined, and extracts of agar and mycelia were analyzed for mycotoxin content using high performance liquid chromatography (HPLC). Growth of N. fischeri always resulted in production of the fumitremorgins verruculogen and fumitremorgin A and C. Growth on CYA (pH 3.5) was highly repressed by potassium sorbate and sodium benzoate; 75 mg/1 completely inhibited germination of ascospores. Sulphur dioxide was less inhibitory; growth occurred on CYA containing 100 but not 200 mg/1. Growth of N. fischeri was significantly reduced when the pH of CYA was reduced from 7.0 to 4.5 to 3.5 to 2.5. Citric, malic and tartaric acids promoted growth and fumitremorgin production when supplemented to CYA (pH 2.5). These observations indicate that growth and fumitremorgin production by N. fischeri are influenced by pH and type of acid present and can be controlled by small amounts of preservatives.