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Effect of Temperature on the Growth and Ochratoxin A Production of the A spergillus section N igri Members Isolated from Dried Figs
Author(s) -
MutluIngok Aysegul,
KarbanciogluGUler Funda
Publication year - 2014
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12132
Subject(s) - ochratoxin a , incubation , food science , incubation period , ochratoxin , chemistry , biology , mycotoxin , biochemistry
This study investigated the effects of temperature and incubation time on the growth and ochratoxin A production of three isolates of A spergillus carbonarius and one A spergillus niger agg. isolate obtained from dried figs. Optimum growth for all isolates were at 30 C while minimum lag phase durations for A . carbonarius isolates were at 25 C and for A . niger agg. at 30 C . For ochratoxin A ( OTA ) production, lower optimum temperature values were determined for A spergillus section N igri members in comparison to growth temperature. Optimum OTA production was observed at 15–20 C and 25 C by A . carbonarius and A . niger agg., respectively. Significant amounts of OTA could be accumulated after 3 or 5 days of incubation depending on the isolates. Temperature significantly influenced the growth rate and the extension of lag phase and OTA production of all tested isolates ( P < 0.05), whereas incubation time was only significant for OTA production by A . niger agg. Practical Applications This study contributes to a better understanding of the effect of temperature and incubation time on ochratoxin A ( OTA ) production of the A spergillus section N igri isolated from dried figs. Our results indicated that A spergillus section N igri members isolated from dried figs are able to grow and produce OTA in a wide range of temperature (15–40 C ), and also A . carbonarius may be the main source of OTA in dried figs because of their higher OTA production capacities. Only 3 or 5 days of incubation were required for OTA accumulation, so the length of drying and storage processes could provide sufficient time for the growth and accumulation of OTA in dried figs. Our results may help develop management strategies and drying methods at constant temperature to reduce OTA contamination on dried figs.