Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium
Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl eth...
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2010
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 12940caa a22013457a 4500 | ||
|---|---|---|---|
| 001 | PAPER-7667 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203726.0 | ||
| 008 | 190411s2010 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-77955843062 | |
| 024 | 7 | |2 cas |a alternariol, 641-38-3; alternariol methyl ether, 23452-05-3, 26894-49-5; tenuazonic acid, 610-88-8, 75652-74-3; Culture Media; Lactones; Mycotoxins; Water, 7732-18-5; alternariol, 641-38-3; alternariol monomethyl ether, 23452-05-3 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a IJFMD | ||
| 100 | 1 | |a Pose, G. | |
| 245 | 1 | 0 | |a Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium |
| 260 | |c 2010 | ||
| 270 | 1 | 0 | |m Patriarca, A.; Laboratorio de Microbiología de Alimentos, Pabellón II, Departamento de Química Orgánica, Intendente Güiraldes 2160, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 3 Piso, Ciudad Universitaria C1428EGA, Buenos Aires, Argentina; email: andreap@qo.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V., Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium (2009) International Journal of Food Microbiology, 135, pp. 60-63 | ||
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| 504 | |a Terminiello, L., Patriarca, A., Pose, G., Fernández Pinto, V., Occurrence of alternariol, alternariol monomethyl ether and tenuazonic acid in Argentinean tomato puree (2006) Mycotoxin Research, 22, pp. 236-240 | ||
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| 520 | 3 | |a Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. A storage temperature of 6°C or below could be considered as safe for tomato fruits and high moisture tomato products (aw>0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen. © 2010 Elsevier B.V. |l eng | |
| 536 | |a Detalles de la financiación: Universidad Nacional de Quilmes | ||
| 536 | |a Detalles de la financiación: Financial support from the Universidad de Buenos Aires and Universidad Nacional de Quilmes is acknowledged. G. Pose, A. Patriarca and A. Pardo are members of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). | ||
| 593 | |a Departamento de Ciencia y Tecnología, Ingeniería en Alimentos, Universidad Nacional de Quilmes, Buenos Aires, Argentina | ||
| 593 | |a Roque Sáenz Peña 352, Bernal B1876BXD, Buenos Aires, Argentina | ||
| 593 | |a Laboratorio de Microbiología de Alimentos, Pabellón II, Departamento de Química Orgánica, Intendente Güiraldes 2160, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 3 Piso, Ciudad Universitaria C1428EGA, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ALTERNARIA |
| 690 | 1 | 0 | |a MYCOTOXINS |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a TOMATO |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 690 | 1 | 0 | |a ALTERNARIOL |
| 690 | 1 | 0 | |a ALTERNARIOL METHYL ETHER |
| 690 | 1 | 0 | |a MYCOTOXIN |
| 690 | 1 | 0 | |a TENUAZONIC ACID |
| 690 | 1 | 0 | |a UNCLASSIFIED DRUG |
| 690 | 1 | 0 | |a ALTERNARIA ALTERNATA |
| 690 | 1 | 0 | |a ARTICLE |
| 690 | 1 | 0 | |a CULTURE MEDIUM |
| 690 | 1 | 0 | |a FOOD CONTAMINATION |
| 690 | 1 | 0 | |a FOOD SPOILAGE |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 690 | 1 | 0 | |a FUNGAL CONTAMINATION |
| 690 | 1 | 0 | |a FUNGAL STRAIN |
| 690 | 1 | 0 | |a FUNGUS GROWTH |
| 690 | 1 | 0 | |a FUNGUS ISOLATION |
| 690 | 1 | 0 | |a GERMINATION |
| 690 | 1 | 0 | |a INCUBATION TEMPERATURE |
| 690 | 1 | 0 | |a INCUBATION TIME |
| 690 | 1 | 0 | |a MOISTURE |
| 690 | 1 | 0 | |a MOULD |
| 690 | 1 | 0 | |a NONHUMAN |
| 690 | 1 | 0 | |a PLANT DISEASE |
| 690 | 1 | 0 | |a STORAGE TEMPERATURE |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a TOMATO |
| 690 | 1 | 0 | |a WATER AVAILABILITY |
| 690 | 1 | 0 | |a ALTERNARIA |
| 690 | 1 | 0 | |a COLONY COUNT, MICROBIAL |
| 690 | 1 | 0 | |a CONSUMER PRODUCT SAFETY |
| 690 | 1 | 0 | |a CULTURE MEDIA |
| 690 | 1 | 0 | |a FOOD CONTAMINATION |
| 690 | 1 | 0 | |a FOOD PRESERVATION |
| 690 | 1 | 0 | |a LACTONES |
| 690 | 1 | 0 | |a LYCOPERSICON ESCULENTUM |
| 690 | 1 | 0 | |a MYCOTOXINS |
| 690 | 1 | 0 | |a TEMPERATURE |
| 690 | 1 | 0 | |a WATER |
| 690 | 1 | 0 | |a ALTERNARIA |
| 690 | 1 | 0 | |a ALTERNARIA ALTERNATA |
| 690 | 1 | 0 | |a LYCOPERSICON ESCULENTUM |
| 700 | 1 | |a Patriarca, A. | |
| 700 | 1 | |a Kyanko, V. | |
| 700 | 1 | |a Pardo, A. | |
| 700 | 1 | |a Fernández Pinto, V. | |
| 773 | 0 | |d 2010 |g v. 142 |h pp. 348-353 |k n. 3 |p Int. J. Food Microbiol. |x 01681605 |w (AR-BaUEN)CENRE-5251 |t International Journal of Food Microbiology | |
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