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Abstract:

Alternaria spp. have been reported to be the most frequent fungal species invading tomatoes. Certain species, in particular the most common one, A. alternata, are capable of producing several mycotoxins in infected plants and in agricultural commodities. Alternariol (AOH), alternariol monomethyl ether (AME), and tenuazonic acid (TA) are some of the main Alternaria mycotoxins that can be found as contaminants of food. The objective of this study was to determine the effect of water activity (aw, 0.904, 0.922, 0.954, and 0.982) and temperature (6, 15, 21 and 35°C) on mycotoxin production on a synthetic tomato medium of a cocktail inoculum of five strains of A. alternata isolated from tomato fruits affected by Blackmould. The optimum AOH production occurred at 0.954 aw after 28days of incubation at 21°C. A temperature of 21°C was the most favourable for AOH synthesis at all aw levels. The maximum concentration of AME was determined at 0.954 aw and 35°C. The optimum conditions for TA accumulation were 0.982 aw and 21°C. At the 0.904 aw no growth or germination was registered at 6°C and 15°C over the whole incubation period. At 21°C and 35°C growth occurred slowly but none of the toxins were detected at this aw level. In general, high aw levels were favourable for mycotoxin production. None of the other toxins was detected at quantifiable levels at 6°C after the whole incubation period. A storage temperature of 6°C or below could be considered as safe for tomato fruits and high moisture tomato products (aw>0.95), in relation with Alternaria toxins. The results obtained here could be extrapolated to evaluate the risk of spoilage in tomato fruits and tomato products caused by this pathogen. © 2010 Elsevier B.V.

Registro:

Documento: Artículo
Título:Water activity and temperature effects on mycotoxin production by 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, Buenos Aires, Argentina
Roque Sáenz Peña 352, Bernal B1876BXD, Buenos Aires, Argentina
Laboratorio de Microbiología de Alimentos, Pabellón II, Departamento de Química Orgánica, Intendente Güiraldes 2160, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 3 Piso, Ciudad Universitaria C1428EGA, Buenos Aires, Argentina
Palabras clave:Alternaria; Mycotoxins; Temperature; Tomato; Water activity; alternariol; alternariol methyl ether; mycotoxin; tenuazonic acid; unclassified drug; Alternaria alternata; article; culture medium; food contamination; food spoilage; food storage; fungal contamination; fungal strain; fungus growth; fungus isolation; germination; incubation temperature; incubation time; moisture; mould; nonhuman; plant disease; storage temperature; temperature; tomato; water availability; Alternaria; Colony Count, Microbial; Consumer Product Safety; Culture Media; Food Contamination; Food Preservation; Lactones; Lycopersicon esculentum; Mycotoxins; Temperature; Water; Alternaria; Alternaria alternata; Lycopersicon esculentum
Año:2010
Volumen:142
Número:3
Página de inicio:348
Página de fin:353
DOI: http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.017
Título revista:International Journal of Food Microbiology
Título revista abreviado:Int. J. Food Microbiol.
ISSN:01681605
CODEN:IJFMD
CAS:alternariol, 641-38-3; alternariol methyl ether, 23452-05-3, 26894-49-5; tenuazonic acid, 610-88-8, 75652-74-3; Culture Media; Lactones; Mycotoxins; Water, 7732-18-5; alternariol, 641-38-3; alternariol monomethyl ether, 23452-05-3
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01681605_v142_n3_p348_Pose

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Citas:

---------- APA ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A. & Fernández Pinto, V. (2010) . Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium. International Journal of Food Microbiology, 142(3), 348-353.
http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.017
---------- CHICAGO ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V. "Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium" . International Journal of Food Microbiology 142, no. 3 (2010) : 348-353.
http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.017
---------- MLA ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V. "Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium" . International Journal of Food Microbiology, vol. 142, no. 3, 2010, pp. 348-353.
http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.017
---------- VANCOUVER ----------
Pose, G., Patriarca, A., Kyanko, V., Pardo, A., Fernández Pinto, V. Water activity and temperature effects on mycotoxin production by Alternaria alternata on a synthetic tomato medium. Int. J. Food Microbiol. 2010;142(3):348-353.
http://dx.doi.org/10.1016/j.ijfoodmicro.2010.07.017