Mapping of Aspergillus Section Nigri in Southern Europe and Israel based on geostatistical analysis

Battilani, Paola; Barbano, Carlo; Marı́n, Sonia; Sanchis, Vicente; Kozakiewicz, Z.; Magan, Naresh

doi:10.1016/j.ijfoodmicro.2006.03.014

Cited by 80 publications

(83 citation statements)

References 17 publications

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“…The distribution of black aspergilli in vineyards can be summarized as follows: (i) A. niger ''aggregate'' is the principal group at all growth stages; (ii) A. carbonarius incidence is 2-3 times less than A. niger ''aggregate'' and increases from ripening to harvest; (iii) Aspergillus uniseriate is the least represented group, sporadically occurring in Portugal, Greece and Spain, and more frequently in Italy, France and Israel (Battilani et al 2006).…”

Section: Introductionmentioning

confidence: 99%

“…Based on the results of the Wine-Ochra Risk project carried out in six Mediterranean countries, the incidence of berries infected by black aspergilli at harvesting is significantly correlated with latitude and longitude, with a positive West-East and North-South gradient (Battilani et al 2006). Following the geostatistical approach described by Battilani et al (2006), data on the incidence of A. carbonarius were run with ArcView and a predictive map was drawn.…”

Section: Introductionmentioning

confidence: 99%

“…Following the geostatistical approach described by Battilani et al (2006), data on the incidence of A. carbonarius were run with ArcView and a predictive map was drawn. The incidence of A. carbonarius was significantly correlated with geographic coordinates showing a positive gradient going towards the South of Europe.…”

Section: Introductionmentioning

confidence: 99%

“…The incidence of A. carbonarius was significantly correlated with geographic coordinates showing a positive gradient going towards the South of Europe. Based on the combination of degree-day and rainfall parameters in late August-early September in several countries of the Mediterranean basin, discriminant analysis gave promising perspectives for predicting OTA presence in vineyards by the development of thermo-wetness maps (Battilani et al 2006).…”

Section: Introductionmentioning

confidence: 99%

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Managing ochratoxin A risk in the grape-wine food chain

Visconti

Perrone

Cozzi

et al. 2008

Food Additives & Contaminants: Part A

118

102

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The main source of ochratoxin A (OTA) in the wine food chain is the infection of grapes by ''black aspergilli'' in the field. OTA-producing black aspergilli include principally Aspergillus carbonarius, followed by A. niger and possibly A. tubingensis. They are opportunistic fungi that develop particularly on damaged berries at ripening, although they may occur and form OTA on grapes from veraison to harvest. Climatic conditions (high humidity and temperature) and geographical location are important factors favouring OTA accumulation in grape berries. The severity of aspergillus rot is influenced by excessive irrigation and rainfall prior to harvest, which causes berry splitting. In addition, berry wounds caused by insect attack provide preferential entries for black aspergilli. High OTA levels occur in grapes severely damaged by the grape moth, Lobesia botrana, particularly in Mediterranean areas. Some grape varieties display greater susceptibility to aspergillus rot due to intrinsic genetic characteristics and bunch conformation (i.e. compact4sparse). Control measures for toxigenic mycoflora in the vineyards must consider these critical control points. Proper fungicidal and insecticidal treatments can reduce OTA contamination. Nevertheless, knowledge about the fate of OTA and its distribution in wine and winery byproducts is important to manage OTA risk in contaminated stock. In our wine-making experiments, only 4% of the OTA present in grapes remained in the wine -the majority is retained in pressed grape pomaces. OTA concentration remained unchanged in wine after a 1-year aging as well as in all liquid fractions collected during vinification (i.e. must, free run wine, and wine after first and second decantation). Activated carbon can reduce OTA levels in wine but negatively affects wine quality.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Managing ochratoxin A risk in the grape-wine food chain

Visconti

Perrone

Cozzi

et al. 2008

Food Additives & Contaminants: Part A

118

102

View full text Add to dashboard Cite

show abstract

“…A incidência de A. carbonarius é de duas a três vezes menor que a do agregado A. niger, sendo que sua frequência aumenta durante a maturação até a colheita das uvas (BATTILANI et al, 2006). LEONG et al (2004) observaram que, em anos chuvosos, ocorreu o favorecimento da infecção por Botrytis e, consequentemente, ocorreu uma maior incidência de Aspergillus negros nas uvas cultivadas na Austrália.…”

Section: Aspectos Toxicológicos Da Ocratoxina Aunclassified

Aspectos relacionados à presença de fungos toxigênicos em uvas e ocratoxina A em vinhos

2009

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Biocontrol of toxigenic Aspergillus strains isolated from baby foods by essential oils

Yassein

El‐Said

El‐Dawy

2019

Flavour & Fragrance J

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Essential oils are natural antimicrobial agents that can be used to control fungal and mycotoxin contamination. Although there are numerous reports discussing the fungal and mycotoxin contamination of foods, there are few researches on baby food contamination so this work aimed to determine the fungal and mycotoxin contamination in cerelac, cornflakes and milk powder and tried to control the mycotoxigenic strain growth and their production of mycotoxins by using essential oils. Cornflakes were heavily contaminated (24 species including 9 genera), while cerelac and milk powder were less contaminated. Aspergillus and Penicillium were the prevalent genera. The produced aflatoxins and ochratoxins from the tested strains of Aspergillus flavus and A. niger were extracted and estimated by fluorometric method. We used the 18S rRNA sequence technique to identify the genotypes of the three isolates. Two isolates were identified as Aspergillus niger and the third isolate as A. flavus. Omt‐A gene was detected in the A. flavus, while Aopks gene was detected in A. niger isolates. Amongst the five used essential oils, only cumin and peppermint oil depressed the mycotoxigenic strain growth and peppermint oil had the highest result. Its inhibitory effect on aflatoxin and ochratoxin production was evaluated. Aflatoxin production was highly reduced by 52.1%, but ochratoxin inhibition was very low, 4.88% and 3.17% by A. niger obtained from cornflakes and milk powder, respectively. The three tested samples were contaminated by ochratoxins, but cerelac and milk powder samples were free of aflatoxins. Cornflakes sample recorded the highest reading for both toxins.

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Mapping of Aspergillus Section Nigri in Southern Europe and Israel based on geostatistical analysis

Cited by 80 publications

References 17 publications

Managing ochratoxin A risk in the grape-wine food chain

Managing ochratoxin A risk in the grape-wine food chain

Aspectos relacionados à presença de fungos toxigênicos em uvas e ocratoxina A em vinhos

Biocontrol of toxigenic Aspergillus strains isolated from baby foods by essential oils

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