Mycobiota and ochratoxin A producing fungi from Spanish wine grapes

Grapes from three different regions with a long winemaking tradition in Spain were analysed at different growth stages in order to identify the ochratoxigenic mycobiota during three consecutive seasons. The correlation between meteorological parameters and ochratoxigenic fungi was studied and reveal...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food microbiology 2006-09, Vol.111, p.S40-S45
Main Authors: Bellí, N., Bau, M., Marín, S., Abarca, M.L., Ramos, A.J., Bragulat, M.R.
Format: Article
Language:English
Subjects:
Aspergillus - classification
Aspergillus - isolation & purification
Aspergillus - metabolism
Aspergillus carbonarius
Aspergillus niger
Aspergillus niger - classification
Aspergillus niger - isolation & purification
Aspergillus niger - metabolism
Black aspergilli
developmental stages
environmental factors
food contamination
Food Contamination - analysis
food pathogens
Grapes
mature plants
microbial detection
molds (fungi)
Mycobiota
Ochratoxin A
Ochratoxins - biosynthesis
Phylogeny
plant pathogenic fungi
Seasons
Spain
toxigenic strains
viticulture
Vitis - chemistry
Vitis - microbiology
Vitis vinifera
Wine - analysis
wine grapes
winemaking
wines
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Grapes from three different regions with a long winemaking tradition in Spain were analysed at different growth stages in order to identify the ochratoxigenic mycobiota during three consecutive seasons. The correlation between meteorological parameters and ochratoxigenic fungi was studied and revealed a significant positive correlation between black aspergilli infection and temperatures in the month preceding each sampling date. No significant correlation was found with either relative humidity or rainfall. Biodiversity indexes were also calculated in this study. Black aspergilli species were the most abundant in grapes before harvest, and among them, Aspergillus carbonarius was the main ochratoxin A (OTA) producer species and represented 78–100% of the isolates tested. The results obtained support the key role of A. carbonarius as the main source of OTA contamination in grapes.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2006.03.011