Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece

dc.contributor.author	Tassou, CC	en
dc.contributor.author	Natskoulis, PI	en
dc.contributor.author	Panagou, EZ	en
dc.contributor.author	Spiropoulos, AE	en
dc.contributor.author	Magan, N	en
dc.date.accessioned	2014-06-06T06:47:48Z
dc.date.available	2014-06-06T06:47:48Z
dc.date.issued	2007	en
dc.identifier.issn	0362028X	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/3809
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-37349089342&partnerID=40&md5=1f4adf0e22f083ba6827522491f4facd	en
dc.subject.other	ochratoxin	en
dc.subject.other	water	en
dc.subject.other	article	en
dc.subject.other	Aspergillus	en
dc.subject.other	bacterial count	en
dc.subject.other	biosynthesis	en
dc.subject.other	food contamination	en
dc.subject.other	food control	en
dc.subject.other	grape	en
dc.subject.other	Greece	en
dc.subject.other	growth, development and aging	en
dc.subject.other	metabolism	en
dc.subject.other	microbiology	en
dc.subject.other	regression analysis	en
dc.subject.other	temperature	en
dc.subject.other	time	en
dc.subject.other	wine	en
dc.subject.other	Aspergillus	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Food Contamination	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Greece	en
dc.subject.other	Ochratoxins	en
dc.subject.other	Regression Analysis	en
dc.subject.other	Temperature	en
dc.subject.other	Time Factors	en
dc.subject.other	Vitis	en
dc.subject.other	Water	en
dc.subject.other	Wine	en
dc.subject.other	Aspergillus	en
dc.subject.other	Aspergillus carbonarius	en
dc.subject.other	Fungi	en
dc.subject.other	Vitaceae	en
dc.subject.other	Vitis vinifera	en
dc.title	Impact of water activity and temperature on growth and ochratoxin A production of two Aspergillus carbonarius isolates from wine grapes in Greece	en
heal.type	journalArticle	en
heal.publicationDate	2007	en
heal.abstract	The aim of this study was to determine the effects of water activity (aw; 0.85 to 0.98) and temperature (10 to 40°C) on the radial growth rate and ochratoxin A (OA) production of two Aspergillus carbonarius isolates in vitro. The isolates were obtained from wine grapes cultivated in Greece, and the trial was conducted with a synthetic grape juice medium similar in composition to grapes between veraison (beginning of color change) and ripeness. Fungal growth and OA production data were collected for 55 days. Response surface curves and cardinal values for aw and temperature were obtained using multiple regression analysis. The lag phase lasted from less than 1 to 10 days. Both isolates grew optimally at 30 to 35°C and 0.96 aw, but maximum OA production occurred under suboptimal growth conditions (15 to 20°C and 0.93 to 0.96 aw). Growth also was observed at 0.85 aw and 25°C, however at this same aw the fungus failed to produce mycelium at any other temperatures tested. The isolates produced OA at 15 to 30°C and 0.90 to 0.98 aw. Maximum OA production was detected after 25 days of incubation at 20°C and 0.96 aw and was 3.14 and 2.67 μg g-1, respectively, for the two strains. The isolated strains used in this study were more xerotolerant than others from the Mediterranean basin. These data will allow producers to identify and thus monitor critical environmental conditions effectively in wine grapes. These data also increase the knowledge base concerning the ability of A. carbonarius to grow and produce toxin under different ecological conditions and can contribute to the development of secondary models for the prediction and risk assessment of OA in wine production. Copyright ©, International Association for Food Protection.	en
heal.journalName	Journal of Food Protection	en
dc.identifier.issue	12	en
dc.identifier.volume	70	en
dc.identifier.spage	2884	en
dc.identifier.epage	2888	en