Growth and ochratoxin A production by Aspergillus carbonarius at different pHs and grape maturation stages
作者： S. Lasram , A. Barketi , A. Mliki , A. Ghorbel
DOI: 10.1111/J.1472-765X.2012.03224.X
关键词: Food science 、 Aspergillus carbonarius 、 Agar 、 Toxin 、 Biology 、 Composition (visual arts) 、 Skin thickness 、 Botany 、 Ochratoxin A 、 Incubation 、 Yeast
摘要: Aims: The objective of this work was to study the effect some factors, linked grape composition during ripeness process, on growth and ochratoxin A (OTA) production Aspergillus carbonarius isolated from grapes. Methods Results: Aspergillus isolates were tested (i) in vitro, Czapek yeast autolysate agar (CYA) at different pHs (2·5–4·5) incubation times (2–6 days), (ii) situ, fresh grapes collected maturation stages. able grow with same intensity stages pH levels tested. In general, a similar trend OTA by A. carbonarius response acidity media observed. Low level seemed optimal for maximum production. Conclusions: Aspergillus strains can strongly produce early maturation. Extrinsic environmental conditions harvest period skin thickness are, probably, mains factors contributing contamination end maturation. Significance Impact Study: results lead better understanding critical point ochratoxigenic fungi toxin production.
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