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Effect of potassium sorbate (E‐202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media
Author(s) -
Fodil Sihem,
Delgado Josué,
Varvaro Leonardo,
Yaseen Thaer,
Rodríguez Alicia
Publication year - 2018
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.9128
Subject(s) - ochratoxin a , aspergillus , potassium sorbate , mycotoxin , food science , fungal growth , biology , preservative , ochratoxin , patulin , penicillium , antifungal , toxin , microbiology and biotechnology , sugar
BACKGROUND Ochratoxin A (OTA) is a mycotoxin produced by several species of Aspergillus and Penicillium fungi. The presence of OTA in raisins is mainly related to black Aspergillus spp. contamination. This toxin poses risks to human and animal health due to its high toxicity and carcinogenicity. New strategies to avoid the risk associated with OTA are therefore necessary. RESULTS A comparison was made between the effects of the antifungal protein PgAFP and potassium sorbate (E‐202) on the growth of Aspergillus carbonarius, biosynthetic‐ and stress‐related gene expression and its OTA production at two water activity (a w ) levels, 0.95 and 0.93 a w . The results showed that PgAFP successfully controlled OTA production, whereas E‐202, despite being able to reduce Aspergillus carbonarius growth, caused a significant increase in OTA production by the fungus. CONCLUSION PgAFP protein, a biological compound with an antifungal activity, is safer to use than E‐202 and may be proposed as a food preservative and a useful strategy to control ochratoxigenic A. carbonarius in raisins. © 2018 Society of Chemical Industry