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Abstract:

Alternaria alternata is a toxigenic fungus, predominantly responsible for Blackmould of ripe tomato fruits, a disease frequently causing substantial losses of tomatoes, especially those used for canning. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, 0.982) and temperature (6, 15, 21 and 35 °C) on germination and radial growth rate on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The shortest germination time (1.5 days) was observed at 0.982 aw, both at 21 °C and 35 °C. The germination time increased with a reduction on aw. The fastest growth rate was registered at 0.982 aw and 21 °C (8.31 mm/day). Growth rates were higher when aw increased. No growth or germination was observed at the lowest aw level evaluated (0.904) after 100 days of incubation at 6 °C and 15 °C. A temperature of 6 °C caused a significant reduction in growth rates, even at the optimum aw level. The knowledge on the ecophysiology of the fungus in this substrate is necessary to elaborate future strategies to prevent its development and evaluate the consumer health risk. © 2009 Elsevier B.V. All rights reserved.

Registro:

Documento: Artículo
Título:Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium
Autor:Pose, G.; Patriarca, A.; Kyanko, V.; Pardo, A.; Fernández Pinto, V.
Filiación:Departamento de Ciencia y Tecnología, Ingeniería en Alimentos, Universidad Nacional de Quilmes, Roque Sáenz Peña 352, Bernal (B1876BXD), Buenos Aires, Argentina
Laboratorio de Microbiología de Alimentos, Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Intendente Guiraldes 2160, Pabellon II, 3 Piso, Ciudad, C1428EGA Buenos Aires, Argentina
Palabras clave:Alternaria alternata; Growth; Temperature; Tomato; Water activity; Alternaria alternata; article; conidium; controlled study; culture medium; ecophysiology; food control; fungal spore germination; fungal strain; fungus growth; growth rate; health hazard; incubation temperature; nonhuman; temperature; tomato; water content; Alternaria; Argentina; Colony Count, Microbial; Consumer Product Safety; Food Contamination; Food Microbiology; Food Preservation; Kinetics; Lycopersicon esculentum; Mycotoxins; Temperature; Time Factors; Water; Alternaria alternata; Fungi; Lycopersicon esculentum
Año:2009
Volumen:135
Número:1
Página de inicio:60
Página de fin:63
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.018
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:Mycotoxins; Water, 7732-18-5
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v135_n1_p60_Pose

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Citas:

---------- APA ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A. & Fernández Pinto, V. (2009) . Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium. International Journal of Food Microbiology, 135(1), 60-63.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.018
---------- CHICAGO ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V. "Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium" . International Journal of Food Microbiology 135, no. 1 (2009) : 60-63.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.018
---------- MLA ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V. "Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium" . International Journal of Food Microbiology, vol. 135, no. 1, 2009, pp. 60-63.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.018
---------- VANCOUVER ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V. Effect of water activity and temperature on growth of Alternaria alternata on a synthetic tomato medium. Int. J. Food Microbiol. 2009;135(1):60-63.
http://dx.doi.org/10.1016/j.ijfoodmicro.2009.07.018