Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

Καπετανάκου, Αναστασία Ε.; Panagou, Efstathios Ζ.; Gialitaki, Maria; Drosinos, Eleftherios H.; Skandamis, Panagiotis

doi:10.1016/j.foodcont.2008.09.008

Cited by 54 publications

(34 citation statements)

References 38 publications

(48 reference statements)

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“…The OTA production by all strains was increased up to 9 days interval, and then it was gradually decreased due to other environmental factors. High water activities seemed ideal for maximum OTA production, while OTA production decreased when the water activity reduced (Belli et al 2007;Kapetanakou et al 2009). Similarly, Mitchell et al (2004) reported increased growth of A. carbonarius strains with increasing a w from 0.96 to 0.98 at 25-308C.…”

Section: Selection Of Mediamentioning

confidence: 99%

“…Aspergilli are the main ochratoxin A (OTA) producing species most frequently encountered in warm countries on different food matrices (Kapetanakou et al 2009). The occurrence of OTA on several food commodities such as grapes, grape juice, cereals, beverages, spices and on dried fruits has been reported (JEFCA 2001;O'Brien and Dietrich 2005).…”

Section: Introductionmentioning

confidence: 99%

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Potential of ochratoxin A production byAspergillus carbonariusstrains isolated from grapes at different ecological factors

Patharajan

Karthikeyan

Reddy

et al. 2011

Archives Of Phytopathology And Plant Protection

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Aspergillus carbonarius is known to colonize and produce ochratoxin A (OTA) on grapes and its derived products which is harmful to humans. We screened and tested A. carbonarius strains which isolated from grapes for production of OTA and selected three high OTA producing strains (ACSP1, ACSP2, ACSP3) for this study. These strains were further tested for their ability to produce OTA at different ecological factors [temperature 15, 25, 30, 358C; water activity (a w ) 0.98, 0.95, 0.90, 0.88; and pH 4.0, 7.0, 9.0, 10.0]. Out of the three strains tested, A. carbonarius ACSP3 produced high levels of OTA than ACSP2 and ACSP1 in all the ecological factors. At 308C A. carbonarius strains produced the highest OTA compared with other temperature regimes. With reference to water activity, a w 0.98 favoured mycelial growth and accumulation of more OTA with all the three A. carbonarius strains. Further, pH 4.0 was encouraged the greatest production of OTA in all the strains. No growth was observed at a w 0.88 and pH 10.0 in all the three strains except the strain ACSP3 at high pH. Our work demonstrated that temperature 308C, a w 0.98 and pH 4.0 is optimum for growth and production of OTA by A. carbonarius strains. Maximum amounts of OTA were found at earlier growth stages (7-9 days of incubation) in all the strains of A. carbonarius. The present study revealed that different ecological factors had great impact on OTA production by A. carbonarius which is useful for understanding OTA contamination and to develop proper management practices in future research programmes.

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Section: Selection Of Mediamentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Potential of ochratoxin A production byAspergillus carbonariusstrains isolated from grapes at different ecological factors

Patharajan

Karthikeyan

Reddy

et al. 2011

Archives Of Phytopathology And Plant Protection

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“…Specifically, the whole content of the Petri dish was used for OTA extraction to achieve a more accurate determination of OTA in the case where infusion of toxin to the substrate was taking place during incubation (Valero et al, 2006). The content of each Petri dish (substrate and mycelium) was weighted and extraction was performed with 100 mL of an 80/20 methanol/water solution (v/v) of HPLC grade purity (Kapetanakou et al, 2009) by blending for 2 min. Extracts were left still for 30 min and filtered, first through a Whatman No1 filter paper, and subsequently through Millex ® nylon membrane syringe-driven filter of 0.2 mm pore size (EMD Millipore Corp. Billerica, USA), and finally kept at 4 C until analysis.…”

Section: Ota Analysis and Modellingmentioning

confidence: 99%

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes

et al. 2015

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“…Moreover, HPLCeFLD is a quantitative technique: results are precise and accurate in a wide range of concentrations for OTA samples. Díaz, Torres, Vega, and Latorre (2009), Kapetanakou, Panagou, Gialitaki, Drosinos, and Skandamis (2009) and Tjamos et al (2006) alternatively analyzed the OTA by ELISA (enzyme-linked immunosorbent assay). This technique is fast, cheap, it does not require high-skilled technician and is usually employed for screening studies.…”

Section: Determinationmentioning

confidence: 99%

OTA-producing fungi in foodstuffs: A review

et al. 2012

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Evaluating the combined effect of water activity, pH and temperature on ochratoxin A production by Aspergillus ochraceus and Aspergillus carbonarius οn culture medium and Corinth raisins

Cited by 54 publications

References 38 publications

Potential of ochratoxin A production byAspergillus carbonariusstrains isolated from grapes at different ecological factors

Potential of ochratoxin A production byAspergillus carbonariusstrains isolated from grapes at different ecological factors

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes

OTA-producing fungi in foodstuffs: A review

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