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Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapes
Author(s) -
Bellí N.,
Ramos A.J.,
Sanchis V.,
Marín S.
Publication year - 2004
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.2003.01445.x
Subject(s) - ochratoxin a , aspergillus , incubation , biology , water activity , microbiology and biotechnology , ochratoxins , incubation period , mycotoxin , ochratoxin , fungi imperfecti , food science , chemistry , biochemistry , water content , engineering , geotechnical engineering
Abstract Aims: The objective of this study was to determine the temporal ochratoxin A (OTA) accumulation profile of Aspergillus section Nigri at different water activity ( a w ) levels. Methods and Results: Two Aspergillus carbonarius and two Aspergillus niger aggregate strains isolated from grapes were tested in vitro for OTA accumulation at 25°C on synthetic nutrient medium, over periods of 20 days at different a w levels. Results were modelled by a multiple linear regression and response surface predictive models were obtained. High levels of a w favoured OTA production by these moulds. Maximum amounts of OTA were found at the earlier growth states (5 days for A. carbonarius and 7–13 days for A. niger aggregate). Conclusions: Provided that A . section Nigri, and mainly A. carbonarius, play the main role in OTA presence in grapes, it would be critical to adjust the harvest and processing time to significantly reduce the chances for OTA accumulation. Significance and Impact of the Study: Ochratoxin A production by A . section Nigri has been shown for the first time to occur optimally after as little as 5 days on a grape‐like medium.