Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes

Bellí, N.

doi:10.1016/s0168-1605(04)00133-3

Cited by 43 publications

(69 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In contrast, high concentrations of NaCl can be toxic and this may explain the differential growth patterns observed. Belli et al (2004) who reported optimal growth of isolates of Aspergillus section Nigri on synthetic grape juice medium between 0.95 and 0.995 a w found similar results. They also observed a similar tendency in growth rates of the isolates, which increased with a w , reaching the optimum at 0.98 a w and decreasing slightly at 0.995 a w .…”

Section: Effects Of Water Activity On Growth Ratementioning

confidence: 60%

Comparative study for growth and sporulation of some mycotoxigenic fungi in relation to water activity effects

Abdel-Hadi¹

2017

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

This study examined the effect of water activity (0.85-0.995 a w ) on growth rate and asexual spore production for four mycotoxigenic strains (Aspergillus flavus, Aspergillus ochraceus, Aspergillus carbonarius and Penicillium verrucosum) on Malt Extract Agar (MEA). The water activity levels of MEA media were modified ionically (NaCl) and non-ionically (glycerol). Results showed that the optimum a w for growth was at 0.98-0.995 for all species using both solutes. However, when water stress was inflicted, there was a slower growth for all species. The limit for growth of the strains was at 0.85-0.9 a w , there was no growth at 0.9 a w for A. carbonarius using NaCl solute and 0.85 a w for A. carbonarius and A. flavus using glycerol solute. A. ochraceus and P. verrucosum had a higher tolerance to lower water activity than A. carbonarius and A. flavus when modified with NaCl. There were significant differences in sporulation between species on glycerol and NaCl-amended media. The optimum conditions for production of asexual spores is often very different from that for growth. Little amount of conidial spore occurred at 0.93-0.95 a w modified with NaCl in cultures of A. carbonarius and P. verrucosum but high amounts were produced by A. ochraceus and A. flavus. Optimum water activity for spore production was 0.995 a w for A. carbonarius, 0.98 a w for P. verrucosum, 0.95 a w for A. flavus and 0.85 a w for A. ochraceus on modified media with glycerol. This is the first detailed study to examine the similarities and differences in growth and sporulation in response to the change of water activity level of important mycotoxigenic species. This study can help in understanding why these species are varied in mycotoxin production, so the results obtained in this study may be useful for application in systems of food safety management.

show abstract

Section: Effects Of Water Activity On Growth Ratementioning

confidence: 60%

Comparative study for growth and sporulation of some mycotoxigenic fungi in relation to water activity effects

Abdel-Hadi¹

2017

Afr. J. Microbiol. Res.

View full text Add to dashboard Cite

show abstract

“…A. ochraceus have been reported in a large variety of matters like nuts, dried peanuts, beans, spices green coffee beans and dried fruits, but also in processed meat and smoked and salted fish [71]. Two other species of Aspergillus section nigri, A. niger var niger [74][75] and A.…”

Section: Aetiologymentioning

confidence: 99%

Avian Mycotoxicosis in Developing Countries

Ariyo¹,

Peter²,

Abdulazeez³

et al. 2013

Mycotoxin and Food Safety in Developing Countries

View full text Add to dashboard Cite

“…Two other species of Aspergillus section Nigri, respectively, A. niger var. niger 19 and A. carbonarius 78,117 have been reported as OTA producers. The OTA contamination of substrates such as cereals, oilseeds and mixed feeds in warm zones is thought to be due to A. niger var.…”

Section: Biosynthesis Of Ochratoxin a And Ochratoxin A Producing Micrmentioning

confidence: 99%

Ochratoxin A and Brewing Technology: A Review

Anlı

Alkış

2010

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Ochratoxins are a hazardous group of mycotoxins produced as secondary metabolites by several fungi of the Aspergillus and Penicillium families. Ochratoxins have been detected and determined in foods and beverages, including barley, malt and beer, at ppb levels. Varied analytical methods have been developed for the detection of ochratoxin A [OTA] in cereals and beer. Ochratoxin A has hazardous effects on health and has been classified within group 2B, as a possible human carcinogen by IARC. Scientists have expressed great concern about the presence of ochratoxin A in foods. In this article, chemical structure, biosynthesis by microorganisms, analytical methods for testing, regulations, changes during brewing, and detoxification of OTA, are reviewed. Beer poses very little risk as a source of ochratoxin in the diet.

show abstract

Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes

Cited by 43 publications

References 0 publications

Comparative study for growth and sporulation of some mycotoxigenic fungi in relation to water activity effects

Comparative study for growth and sporulation of some mycotoxigenic fungi in relation to water activity effects

Avian Mycotoxicosis in Developing Countries

Ochratoxin A and Brewing Technology: A Review

Contact Info

Product

Resources

About