Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/41793 |
Resumo: | The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical, and biological factors. The determination of interactions between these factors and fungal species from different climatic regions is important in designing models for minimizing the risk of OTA in wine and grape juice. This study evaluated the influence of temperature, water activity (aw), and pH on the development and production of OTA in a semisynthetic grape culture medium by Aspergillus carbonarius and Aspergillus niger strains. To analyze the growth conditions and production of OTA, an experimental design was conducted using response surface methodology as a tool to assess the effects of these abiotic variables on fungal behavior. A. carbonarius showed the highest growth at temperatures from 20 to 33°C, aw between 0.95 and 0.98, and pH levels between 5 and 6.5. Similarly, for A. niger, temperatures between 24 and 37°C, aw greater than 0.95, and pH levels between 4 and 6.5 were optimal. The greatest toxin concentrations for A. carbonarius and A. niger (10 μg/g and 7.0 μg/g, respectively) were found at 15°C, aw 0.99, and pH 5.35. The lowest pH was found to contribute to greater OTA production. These results show that the evaluated fungi are able to grow and produce OTA in a wide range of temperature, aw, and pH. However, the optimal conditions for toxin production are generally different from those optimal for fungal growth. The knowledge of optimal conditions for fungal growth and production of OTA, and of the stages of cultivation in which these conditions are optimal, allows a more precise assessment of the potential risk to health from consumption of products derived from grapes. |
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Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian GrapesOchratoxigenic fungusGrapes - productsOcratoxina A - ProduçãoUvas - ProdutosFungos ocratoxigênicosThe growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical, and biological factors. The determination of interactions between these factors and fungal species from different climatic regions is important in designing models for minimizing the risk of OTA in wine and grape juice. This study evaluated the influence of temperature, water activity (aw), and pH on the development and production of OTA in a semisynthetic grape culture medium by Aspergillus carbonarius and Aspergillus niger strains. To analyze the growth conditions and production of OTA, an experimental design was conducted using response surface methodology as a tool to assess the effects of these abiotic variables on fungal behavior. A. carbonarius showed the highest growth at temperatures from 20 to 33°C, aw between 0.95 and 0.98, and pH levels between 5 and 6.5. Similarly, for A. niger, temperatures between 24 and 37°C, aw greater than 0.95, and pH levels between 4 and 6.5 were optimal. The greatest toxin concentrations for A. carbonarius and A. niger (10 μg/g and 7.0 μg/g, respectively) were found at 15°C, aw 0.99, and pH 5.35. The lowest pH was found to contribute to greater OTA production. These results show that the evaluated fungi are able to grow and produce OTA in a wide range of temperature, aw, and pH. However, the optimal conditions for toxin production are generally different from those optimal for fungal growth. The knowledge of optimal conditions for fungal growth and production of OTA, and of the stages of cultivation in which these conditions are optimal, allows a more precise assessment of the potential risk to health from consumption of products derived from grapes.International Association for Food Protection2020-07-10T19:02:46Z2020-07-10T19:02:46Z2014-11info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPASSAMANI, F. R. F. et al. Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus Niger and Aspergillus Carbonarius From Brazilian Grapes. Journal of Food Protection, [S. I.], v. 77, n. 11, p. 1947–1952, Nov. 2014.http://repositorio.ufla.br/jspui/handle/1/41793Journal of Food Protectionreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessPassamani, Fabiana Reinis FrancaHernandes, ThaisLopes, Noelly AlvesBastos, Sabrina CarvalhoSantiago, Wilder DouglasCardoso, Maria das GraçasBatista, Luís Robertoeng2020-07-10T19:03:13Zoai:localhost:1/41793Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-07-10T19:03:13Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
title |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
spellingShingle |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes Passamani, Fabiana Reinis Franca Ochratoxigenic fungus Grapes - products Ocratoxina A - Produção Uvas - Produtos Fungos ocratoxigênicos |
title_short |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
title_full |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
title_fullStr |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
title_full_unstemmed |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
title_sort |
Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes |
author |
Passamani, Fabiana Reinis Franca |
author_facet |
Passamani, Fabiana Reinis Franca Hernandes, Thais Lopes, Noelly Alves Bastos, Sabrina Carvalho Santiago, Wilder Douglas Cardoso, Maria das Graças Batista, Luís Roberto |
author_role |
author |
author2 |
Hernandes, Thais Lopes, Noelly Alves Bastos, Sabrina Carvalho Santiago, Wilder Douglas Cardoso, Maria das Graças Batista, Luís Roberto |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Passamani, Fabiana Reinis Franca Hernandes, Thais Lopes, Noelly Alves Bastos, Sabrina Carvalho Santiago, Wilder Douglas Cardoso, Maria das Graças Batista, Luís Roberto |
dc.subject.por.fl_str_mv |
Ochratoxigenic fungus Grapes - products Ocratoxina A - Produção Uvas - Produtos Fungos ocratoxigênicos |
topic |
Ochratoxigenic fungus Grapes - products Ocratoxina A - Produção Uvas - Produtos Fungos ocratoxigênicos |
description |
The growth of ochratoxigenic fungus and the presence of ochratoxin A (OTA) in grapes and their derivatives can be caused by a wide range of physical, chemical, and biological factors. The determination of interactions between these factors and fungal species from different climatic regions is important in designing models for minimizing the risk of OTA in wine and grape juice. This study evaluated the influence of temperature, water activity (aw), and pH on the development and production of OTA in a semisynthetic grape culture medium by Aspergillus carbonarius and Aspergillus niger strains. To analyze the growth conditions and production of OTA, an experimental design was conducted using response surface methodology as a tool to assess the effects of these abiotic variables on fungal behavior. A. carbonarius showed the highest growth at temperatures from 20 to 33°C, aw between 0.95 and 0.98, and pH levels between 5 and 6.5. Similarly, for A. niger, temperatures between 24 and 37°C, aw greater than 0.95, and pH levels between 4 and 6.5 were optimal. The greatest toxin concentrations for A. carbonarius and A. niger (10 μg/g and 7.0 μg/g, respectively) were found at 15°C, aw 0.99, and pH 5.35. The lowest pH was found to contribute to greater OTA production. These results show that the evaluated fungi are able to grow and produce OTA in a wide range of temperature, aw, and pH. However, the optimal conditions for toxin production are generally different from those optimal for fungal growth. The knowledge of optimal conditions for fungal growth and production of OTA, and of the stages of cultivation in which these conditions are optimal, allows a more precise assessment of the potential risk to health from consumption of products derived from grapes. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-11 2020-07-10T19:02:46Z 2020-07-10T19:02:46Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
PASSAMANI, F. R. F. et al. Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus Niger and Aspergillus Carbonarius From Brazilian Grapes. Journal of Food Protection, [S. I.], v. 77, n. 11, p. 1947–1952, Nov. 2014. http://repositorio.ufla.br/jspui/handle/1/41793 |
identifier_str_mv |
PASSAMANI, F. R. F. et al. Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus Niger and Aspergillus Carbonarius From Brazilian Grapes. Journal of Food Protection, [S. I.], v. 77, n. 11, p. 1947–1952, Nov. 2014. |
url |
http://repositorio.ufla.br/jspui/handle/1/41793 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
International Association for Food Protection |
publisher.none.fl_str_mv |
International Association for Food Protection |
dc.source.none.fl_str_mv |
Journal of Food Protection reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
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1784550066765168640 |