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Abstract:

Aspergillus carbonarius is an ochratoxin A (OTA) producing fungus, predominantly responsible for the production of this mycotoxin in grapes, wine and dried vine fruits. The objective of this study was to determine the in vitro effects of water activity (aw, 0.80-0.95) and temperature (15-35 °C) on lag phase extension and radial growth rate of a cocktail inoculum of four strains of A. carbonarius. The maximum growth rate was observed at 0.95 aw and 30 °C (17.46 mm day- 1). In general, growth rates increased with the increment of aw. No growth was observed at aw below 0.85. For all aw levels tested the highest growth rate was detected at 30 °C. At 15 °C growth only occurred at the higher aw levels evaluated (0.925 and 0.95) at a growth rate of 3.82 and 5.57 mm day- 1 respectively. The shortest lag phase (0.26 days) was found at 0.925 aw and 35 °C. At marginal conditions of aw and temperature the lag phases increased, being the highest registered at 20 °C and 0.89 aw (33.7 days). The pattern of effects of environmental factors on growth was similar among Argentinean A. carbonarius strains and those from several European countries, Israel and Australia. © 2006 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits
Autor:Romero, S.M.; Patriarca, A.; Fernández Pinto, V.; Vaamonde, G.
Filiación:Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Pabellon II, 3 Piso, 1428 Buenos Aires, Argentina
Palabras clave:Aspergillus carbonarius; Growth; Temperature; Water activity; ochratoxin; water; Argentina; article; aspergillus carbonarius; climbing plant; environmental factor; fungal detection; fungal strain; fungus growth; fungus isolation; growth rate; in vitro study; inoculation; nonhuman; temperature sensitivity; Argentina; Aspergillus; Colony Count, Microbial; Food Contamination; Food Microbiology; Fruit; Kinetics; Ochratoxins; Temperature; Vitis; Water; Aspergillus carbonarius; Fungi; Vitaceae
Año:2007
Volumen:115
Número:2
Página de inicio:140
Página de fin:143
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2006.10.014
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:ochratoxin, 303-47-9, 37203-43-3; water, 7732-18-5; Ochratoxins; Water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v115_n2_p140_Romero

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Citas:

---------- APA ----------
Romero, S.M., Patriarca, A., Fernández Pinto, V. & Vaamonde, G. (2007) . Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits. International Journal of Food Microbiology, 115(2), 140-143.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.10.014
---------- CHICAGO ----------
Romero, S.M., Patriarca, A., Fernández Pinto, V., Vaamonde, G. "Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits" . International Journal of Food Microbiology 115, no. 2 (2007) : 140-143.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.10.014
---------- MLA ----------
Romero, S.M., Patriarca, A., Fernández Pinto, V., Vaamonde, G. "Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits" . International Journal of Food Microbiology, vol. 115, no. 2, 2007, pp. 140-143.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.10.014
---------- VANCOUVER ----------
Romero, S.M., Patriarca, A., Fernández Pinto, V., Vaamonde, G. Effect of water activity and temperature on growth of ochratoxigenic strains of Aspergillus carbonarius isolated from Argentinean dried vine fruits. Int. J. Food Microbiol. 2007;115(2):140-143.
http://dx.doi.org/10.1016/j.ijfoodmicro.2006.10.014