Influence of ecophysiological factors on the presence of ochratoxin A in dried vine fruits: A review

Abstract

Grapes derived products, especially dried vine fruits (raisins, sultanas, currants), are very often used in human nutrition, and along with wine, are of significant economic importance in Mediterranean countries, especially in Spain, Greece, Turkey and Italy. The diversity of climate in the areas where grape is grown, indicate that moulds, potential producers of ochratoxin A (OTA), are ubiquitously distributed. Considering this fact, OTA itself is commonly isolated from these products. Great efforts are taken to eliminate ochratoxigenic moulds and preform detoxification of the products, but efficient methods have not been found so far. Because of that, the inhibition of mould growth is of great importance. It is well known that the ecophysiological factors highly influence the presence of toxigenic moulds in different food products, including production of OTA. The aim of this work was therefore to summarize results obtained so far on the presence of OTA in dried vine fruit, and to outline the influence of ecophysiological factors on mould and OTA presence in this commodity

pH-Signaling Transcription Factor AopacC Regulates Ochratoxin A Biosynthesis in Aspergillus ochraceus

“…A. ochraceus not only produce OTA in grain, feed, and coffee but also in fruits and vegetables. − To identify whether AopacC plays a role in infection ability, A. ochraceus fc-1 and Δ AopacC-3 mutant were inoculated in pears. Lesion diameters were measured after 8 days of infection.…”