Towards high‐siderophore‐content foods: optimisation of coprogen production in submerged cultures of Penicillium nalgiovense

Abstract Background Fungal siderophores are likely to possess atheroprotective effects in humans, and therefore studies are needed to develop siderophore‐rich food additives or functional foods to increase the siderophore uptake in people prone to cardiovascular diseases. In this study the siderophore contents of mould‐ripened cheeses and meat products were analysed and the coprogen production by Penicillium nalgiovense was characterised. Results High concentrations of hexadentate fungal siderophores were detected in penicillia‐ripened Camembert‐ and Roquefort‐type cheeses and also in some sausages. In one sausage fermented by P. nalgiovense , the siderophore content was comparable to those found in cheeses. Penicillium nalgiovense produced high concentrations of coprogen in submerged cultures, which were affected predominantly by the available carbon and nitrogen sources under iron starvation. Considerable coprogen yields were still detectable in the presence of iron when the fermentation medium was supplemented with the iron chelator Na 2 ‐ EDTA or when P. nalgiovense was co‐cultivated with Saccharomyces cerevisiae . Conclusion These data may be exploitable in the future development of high‐siderophore‐content foods and/or food additives. Nevertheless, the use of P. nalgiovense fermentation broths for these purposes may be limited by the instability of coprogen in fermentation media and by the β ‐lactam production by the fungus. © 2012 Society of Chemical Industry