Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas
Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffe...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | inglés |
| OAI Identifier: | oai:ddd.uab.cat:216461 |
| Acceso en línea: | https://ddd.uab.cat/record/216461 https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273 |
| Access Level: | acceso abierto |
| Palabra clave: | Aspergillus carbonarius Coffee Ecophysiology Grapes Raisins Ochratoxin A |
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oai:ddd.uab.cat:216461 |
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España |
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Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas Bragulat, M. Rosa|||0000-0003-1853-1777 Abarca Salat, Maria Lourdes|||0000-0002-4151-0758 Castellá, Gemma|||0000-0002-8404-0688 Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778 Aspergillus carbonarius Coffee Ecophysiology Grapes Raisins Ochratoxin A Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffee. The aim of this study was to determine the simultaneous effect of three culture media (Czapek Yeast Extract Broth (CYB); Synthetic Grape Juice Medium (SGM) and White grape juice (WGJ)) at three water activity (aw) levels (0.90; 0.95 and 0.98-0.99), and three incubation temperatures (15ºC, 25ºC and 35ºC) on the growth and OTA production by 16 strains of A. carbonarius. The strains were selected on the basis of the geographical origin of the substrate and included strains from different climatic zones of Spain as well as from other countries with different climatology. All the strains were confirmed for identity by sequencing of the calmodulin gene. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA after 1, 2, 4 and 10 days of incubation. No significant differences were observed in absorbance values between the strains. The highest absorbance values were recorded in CYB at 0.99 aw and at 0.95 aw after 10 days of incubation at 25ºC and 35ºC. None of the strains were able to grow at 0.90 aw and 15ºC in any culture media after 10 days of incubation. OTA concentration was statistically higher at 15ºC than at 25ºC or 35ºC. The highest significant OTA values were obtained at 0.98-0.99 aw and the best culture media for OTA production was CYB, followed by WGJ and SGM. While strains isolated from Mediterranean climate foods had a similar behavior despite being isolated from different geographical areas, OTA concentration produced by one Robusta coffee strain from Thailand was statistically higher at 25ºC than at 15ºC. This would suggest that the type of food matrices and consequently the adaptation of A. carbonarius strains to different climatic conditions would have a greater influence on the ecophysiology of the strains than only their geographical origin. https://ddd.uab.cat/record/216461 https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273 |
| title |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas |
| spellingShingle |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas Bragulat, M. Rosa|||0000-0003-1853-1777 Aspergillus carbonarius Coffee Ecophysiology Grapes Raisins Ochratoxin A |
| title_short |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas |
| title_full |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas |
| title_fullStr |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas |
| title_full_unstemmed |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas |
| title_sort |
Intraspecific variability of growth and ochratoxin A production by Aspergillus carbonarius from different foods and geographical areas |
| author |
Bragulat, M. Rosa|||0000-0003-1853-1777 |
| author_facet |
Bragulat, M. Rosa|||0000-0003-1853-1777 Abarca Salat, Maria Lourdes|||0000-0002-4151-0758 Castellá, Gemma|||0000-0002-8404-0688 Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778 |
| author_role |
author |
| author2 |
Abarca Salat, Maria Lourdes|||0000-0002-4151-0758 Castellá, Gemma|||0000-0002-8404-0688 Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778 |
| author2_role |
author author author |
| topic |
Aspergillus carbonarius Coffee Ecophysiology Grapes Raisins Ochratoxin A |
| topic_facet |
Aspergillus carbonarius Coffee Ecophysiology Grapes Raisins Ochratoxin A |
| description |
Ochratoxin A (OTA) is a nephrotoxic mycotoxin naturally found in a wide range of food commodities throughout the world. Aspergillus carbonarius is the most important source of OTA in food commodities such as wine, grapes and dried vine fruits and is also responsible for the formation of OTA in coffee. The aim of this study was to determine the simultaneous effect of three culture media (Czapek Yeast Extract Broth (CYB); Synthetic Grape Juice Medium (SGM) and White grape juice (WGJ)) at three water activity (aw) levels (0.90; 0.95 and 0.98-0.99), and three incubation temperatures (15ºC, 25ºC and 35ºC) on the growth and OTA production by 16 strains of A. carbonarius. The strains were selected on the basis of the geographical origin of the substrate and included strains from different climatic zones of Spain as well as from other countries with different climatology. All the strains were confirmed for identity by sequencing of the calmodulin gene. The assay was performed in microtiter plates, determining the absorbance at 530 nm and the concentration of OTA after 1, 2, 4 and 10 days of incubation. No significant differences were observed in absorbance values between the strains. The highest absorbance values were recorded in CYB at 0.99 aw and at 0.95 aw after 10 days of incubation at 25ºC and 35ºC. None of the strains were able to grow at 0.90 aw and 15ºC in any culture media after 10 days of incubation. OTA concentration was statistically higher at 15ºC than at 25ºC or 35ºC. The highest significant OTA values were obtained at 0.98-0.99 aw and the best culture media for OTA production was CYB, followed by WGJ and SGM. While strains isolated from Mediterranean climate foods had a similar behavior despite being isolated from different geographical areas, OTA concentration produced by one Robusta coffee strain from Thailand was statistically higher at 25ºC than at 15ºC. This would suggest that the type of food matrices and consequently the adaptation of A. carbonarius strains to different climatic conditions would have a greater influence on the ecophysiology of the strains than only their geographical origin. |
| publishDate |
2019 |
| format |
article |
| url |
https://ddd.uab.cat/record/216461 https://dx.doi.org/urn:doi:10.1016/j.ijfoodmicro.2019.108273 |
| language |
eng |
| eu_rights_str_mv |
openAccess |
| institution |
Universitat Autònoma de Barcelona |
| collection |
Dipòsit Digital de Documents de la UAB |
| reponame_str |
Dipòsit Digital de Documents de la UAB |
| instname_str |
Universitat Autònoma de Barcelona |
| _version_ |
1878437435751268352 |
| publishDateSort |
2019 |
| author_browse |
Abarca Salat, Maria Lourdes|||0000-0002-4151-0758 Bragulat, M. Rosa|||0000-0003-1853-1777 Cabañes Sáenz, Francisco Javier|||0000-0002-2244-5778 Castellá, Gemma|||0000-0002-8404-0688 |
| score |
6,9303427 |