Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits
Aspergillus carbonarius is an ochratoxin A (OTA) producing fungus, predominantly responsible for the production of this mycotoxin in grapes, wine and dried vine fruits. The objective of this study was to determine the in vitro effects of water activity (aw, 0.80-0.95) and temperature (15-35 °C) on l...
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todo:paper_01681605_v115_n2_p140_Romero2023-10-03T15:05:45Z Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits Romero, S.M. Patriarca, A. Fernández Pinto, V. Vaamonde, G. Aspergillus carbonarius Growth Temperature Water activity ochratoxin water Argentina article aspergillus carbonarius climbing plant environmental factor fungal detection fungal strain fungus growth fungus isolation growth rate in vitro study inoculation nonhuman temperature sensitivity Argentina Aspergillus Colony Count, Microbial Food Contamination Food Microbiology Fruit Kinetics Ochratoxins Temperature Vitis Water Aspergillus carbonarius Fungi Vitaceae Aspergillus carbonarius is an ochratoxin A (OTA) producing fungus, predominantly responsible for the production of this mycotoxin in grapes, wine and dried vine fruits. The objective of this study was to determine the in vitro effects of water activity (aw, 0.80-0.95) and temperature (15-35 °C) on lag phase extension and radial growth rate of a cocktail inoculum of four strains of A. carbonarius. The maximum growth rate was observed at 0.95 aw and 30 °C (17.46 mm day- 1). In general, growth rates increased with the increment of aw. No growth was observed at aw below 0.85. For all aw levels tested the highest growth rate was detected at 30 °C. At 15 °C growth only occurred at the higher aw levels evaluated (0.925 and 0.95) at a growth rate of 3.82 and 5.57 mm day- 1 respectively. The shortest lag phase (0.26 days) was found at 0.925 aw and 35 °C. At marginal conditions of aw and temperature the lag phases increased, being the highest registered at 20 °C and 0.89 aw (33.7 days). The pattern of effects of environmental factors on growth was similar among Argentinean A. carbonarius strains and those from several European countries, Israel and Australia. © 2006 Elsevier B.V. All rights reserved. Fil:Patriarca, A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Vaamonde, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_01681605_v115_n2_p140_Romero |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Aspergillus carbonarius Growth Temperature Water activity ochratoxin water Argentina article aspergillus carbonarius climbing plant environmental factor fungal detection fungal strain fungus growth fungus isolation growth rate in vitro study inoculation nonhuman temperature sensitivity Argentina Aspergillus Colony Count, Microbial Food Contamination Food Microbiology Fruit Kinetics Ochratoxins Temperature Vitis Water Aspergillus carbonarius Fungi Vitaceae |
| spellingShingle |
Aspergillus carbonarius Growth Temperature Water activity ochratoxin water Argentina article aspergillus carbonarius climbing plant environmental factor fungal detection fungal strain fungus growth fungus isolation growth rate in vitro study inoculation nonhuman temperature sensitivity Argentina Aspergillus Colony Count, Microbial Food Contamination Food Microbiology Fruit Kinetics Ochratoxins Temperature Vitis Water Aspergillus carbonarius Fungi Vitaceae Romero, S.M. Patriarca, A. Fernández Pinto, V. Vaamonde, G. Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits |
| topic_facet |
Aspergillus carbonarius Growth Temperature Water activity ochratoxin water Argentina article aspergillus carbonarius climbing plant environmental factor fungal detection fungal strain fungus growth fungus isolation growth rate in vitro study inoculation nonhuman temperature sensitivity Argentina Aspergillus Colony Count, Microbial Food Contamination Food Microbiology Fruit Kinetics Ochratoxins Temperature Vitis Water Aspergillus carbonarius Fungi Vitaceae |
| description |
Aspergillus carbonarius is an ochratoxin A (OTA) producing fungus, predominantly responsible for the production of this mycotoxin in grapes, wine and dried vine fruits. The objective of this study was to determine the in vitro effects of water activity (aw, 0.80-0.95) and temperature (15-35 °C) on lag phase extension and radial growth rate of a cocktail inoculum of four strains of A. carbonarius. The maximum growth rate was observed at 0.95 aw and 30 °C (17.46 mm day- 1). In general, growth rates increased with the increment of aw. No growth was observed at aw below 0.85. For all aw levels tested the highest growth rate was detected at 30 °C. At 15 °C growth only occurred at the higher aw levels evaluated (0.925 and 0.95) at a growth rate of 3.82 and 5.57 mm day- 1 respectively. The shortest lag phase (0.26 days) was found at 0.925 aw and 35 °C. At marginal conditions of aw and temperature the lag phases increased, being the highest registered at 20 °C and 0.89 aw (33.7 days). The pattern of effects of environmental factors on growth was similar among Argentinean A. carbonarius strains and those from several European countries, Israel and Australia. © 2006 Elsevier B.V. All rights reserved. |
| format |
JOUR |
| author |
Romero, S.M. Patriarca, A. Fernández Pinto, V. Vaamonde, G. |
| author_facet |
Romero, S.M. Patriarca, A. Fernández Pinto, V. Vaamonde, G. |
| author_sort |
Romero, S.M. |
| title |
Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits |
| title_short |
Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits |
| title_full |
Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits |
| title_fullStr |
Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits |
| title_full_unstemmed |
Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits |
| title_sort |
effect of water activity and temperature on growth of ochratoxigenic strains of aspergillus carbonarius isolated from argentinean dried vine fruits |
| url |
http://hdl.handle.net/20.500.12110/paper_01681605_v115_n2_p140_Romero |
| work_keys_str_mv |
AT romerosm effectofwateractivityandtemperatureongrowthofochratoxigenicstrainsofaspergilluscarbonariusisolatedfromargentineandriedvinefruits AT patriarcaa effectofwateractivityandtemperatureongrowthofochratoxigenicstrainsofaspergilluscarbonariusisolatedfromargentineandriedvinefruits AT fernandezpintov effectofwateractivityandtemperatureongrowthofochratoxigenicstrainsofaspergilluscarbonariusisolatedfromargentineandriedvinefruits AT vaamondeg effectofwateractivityandtemperatureongrowthofochratoxigenicstrainsofaspergilluscarbonariusisolatedfromargentineandriedvinefruits |
| _version_ |
1807319092349108224 |