Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits

Romero, Stella Maris; Patriarca, Andrea; Pinto, Virginia Fernández; Vaamonde, Graciela

doi:10.1016/j.ijfoodmicro.2006.10.014

Cited by 56 publications

(61 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Despite OTA being a stable metabolite, the mycotoxin content decreased with incubation time. Other studies (Bellı´ et al 2004;Esteban et al 2006;Astoreca et al 2007;Romero et al 2007) have also noted this phenomenon.…”

Section: Discussionsupporting

confidence: 53%

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou¹,

Gueule²,

Tetmoun³

et al. 2012

JBLS

View full text Add to dashboard Cite

Ochratoxin-A (OTA) is a mycotoxin that has nephrotoxic, tetragenic, immunotoxic and carcinogenic effects in the human organism. It contaminates several foodstuffs, notably cocoa. The purpose of our study was to compare the incidence of cocoa pod integrity on the fungal microflora and ochratoxin-A production in Cameroon. Irrespective of pod condition, fermented cocoa beans were contaminated by OTA. The maximum mould content was obtained in beans from damaged pod. However, the fungal microflora was more diversified for beans from pod damaged during harvesting than for beans from intact pods, throughout the post-harvest process. The toxigenic strains isolated belonged to the genera Aspergillus. Aspergillus carbonarius isolated from damaged pods, displayed the greatest OTA production which was 110.7 ng.g -1 on cocoa medium and 2772,0 ng.g -1 on official medium. There was a good correlation between OTA presence in the beans and isolated toxigenic strains.

show abstract

Section: Discussionsupporting

confidence: 53%

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Mounjouenpou¹,

Gueule²,

Tetmoun³

et al. 2012

JBLS

View full text Add to dashboard Cite

show abstract

“…An optimal aw of 0.95 for the growth of nine Moroccan isolates was observed at 25°C and in the range of 25°C~30°C or 25°C~37°C for the others. Such behaviour of these isolates regarding water activity and temperature requirements was in accordance to that reported on Argentinean strains of A. carbonarius isolated from dried vine fruit, showing maximal growth rates of 15~17.46 mm/day at 0.95 aw and 30°C (Romero et al, 2007). The same optimal conditions were reported by Hajjaji et al (2006) for A. niger isolated from Moroccan cereal grains.…”

Section: Source Of Variationsupporting

confidence: 89%

Impact of some environmental factors on growth and production of ochratoxin A of/by Aspergillus tubingensis, A. niger, and A. carbonarius isolated from moroccan grapes

et al. 2009

View full text Add to dashboard Cite

The effects of temperature, water activity (aw), incubation time, and their combinations on radial growth and ochratoxin A (OTA) production of/by eight Aspergillus niger aggregate strains (six A. tubingensis and two A. niger) and four A. carbonarius isolated from Moroccan grapes were studied. Optimal conditions for the growth of most studied strains were shown to be at 25 degrees C and 0.95 aw. No growth was observed at 10 degrees C regardless of the water activity and isolates. The optimal temperature for OTA production was in the range of 25 degrees C-30 degrees C for A. carbonarius and 30 degrees C-37 degrees C for A. niger aggregate. The optimal aw for toxin production was 0.95-0.99 for A. carbonarius and 0.90-0.95 for A. niger aggregate. Mean OTA concentration produced by all the isolates of A. niger aggregate tested at all sampling times shows that maximum amount of OTA (0.24 microg/g) was produced at 37 degrees C and 0.90 aw. However, for A. carbonarius, mean maximum amounts of OTA (0.22 microg/g) were observed at 25 degrees C and 0.99 aw. Analysis of variance showed that the effects of all single factors (aw, isolate, temperature and incubation time) and their interactions on growth and OTA production were highly significant.

show abstract

“…Several studies have been carried out to estimate the combined effect of water activity and incubation temperature on OTA production by A. ochraceus and A. carbonarius on culture media (in vitro) (Esteban, Abarca, Bragulat, & Cabanes, 2006;Tassou, Natskoulis, Panagou, Spiropoulos, & Magan, 2007;Valero, Farre, Sanchis, Ramos, & Marin, 2006a), as well as on raisins (in situ) (Romero, Patriarca, Fernández Pinto, & Vaamonde, 2007). However, there is limited information on the effect of pH and the comparative evaluation of OTA production by the two species, whereas little focus has been given to the Corinth raisin (Tjamos et al, 2004), a Greek product of high nutritional value and a common source of OTA (Ostry et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

et al. 2009

View full text Add to dashboard Cite

Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits

Cited by 56 publications

References 18 publications

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Incidence of Pod Integrity on the Fungal Microflora and Ochratoxin-A Production in Cocoa

Impact of some environmental factors on growth and production of ochratoxin A of/by Aspergillus tubingensis, A. niger, and A. carbonarius isolated from moroccan grapes

Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

Contact Info

Product

Resources

About