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Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures
The aim of this study was to characterize Ochratoxin A (OTA) production by Aspergillus carbonarius under different environmental conditions, and to elucidate the diffusion capacity of OTA throughout synthetic medium. One strain belonging to the species A. carbonarius isolated from vine dried fruit w...
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Published in: | Food microbiology 2006-12, Vol.23 (8), p.753-756 |
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creator | Valero, Ana Farré, Joan R. Sanchis, Vicente Ramos, Antonio J. Marín, Sonia |
description | The aim of this study was to characterize Ochratoxin A (OTA) production by
Aspergillus carbonarius under different environmental conditions, and to elucidate the diffusion capacity of OTA throughout synthetic medium. One strain belonging to the species
A. carbonarius isolated from vine dried fruit was single-point inoculated onto triplicate synthetic nutrient medium plates at two water activities (0.92 and 0.97) and two temperatures (20 and 30
°C). Daily radii were measured and OTA production was tested after 4, 7, 10, 14 and 18 days of incubation at four distances from the centre of colony (1–4
cm). OTA production was detected mainly at 0.97
a
w. Earlier production was detected at 30
°C (optimum for growth), whereas maximum OTA concentrations were found at 20
°C. OTA production was detected from mycelium that was only a few days old and attained its optimum when mycelium was 4–7 days old at 0.97
a
w. OTA diffusion was observed at 0.92
a
w and 20
°C. Thus OTA production is discernable in young
A. carbonarius mycelium and diffusion of the toxin has been shown to occur in a solid substrate. |
doi_str_mv | 10.1016/j.fm.2006.01.005 |
format | article |
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Aspergillus carbonarius under different environmental conditions, and to elucidate the diffusion capacity of OTA throughout synthetic medium. One strain belonging to the species
A. carbonarius isolated from vine dried fruit was single-point inoculated onto triplicate synthetic nutrient medium plates at two water activities (0.92 and 0.97) and two temperatures (20 and 30
°C). Daily radii were measured and OTA production was tested after 4, 7, 10, 14 and 18 days of incubation at four distances from the centre of colony (1–4
cm). OTA production was detected mainly at 0.97
a
w. Earlier production was detected at 30
°C (optimum for growth), whereas maximum OTA concentrations were found at 20
°C. OTA production was detected from mycelium that was only a few days old and attained its optimum when mycelium was 4–7 days old at 0.97
a
w. OTA diffusion was observed at 0.92
a
w and 20
°C. Thus OTA production is discernable in young
A. carbonarius mycelium and diffusion of the toxin has been shown to occur in a solid substrate.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2006.01.005</identifier><identifier>PMID: 16943078</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>London: Elsevier Ltd</publisher><subject>A. carbonarius ; Aspergillus - growth & development ; Aspergillus - metabolism ; Aspergillus carbonarius ; Biological and medical sciences ; biosynthesis ; Colony Count, Microbial ; Consumer Product Safety ; Culture Media ; food contamination ; Food Contamination - analysis ; Food Contamination - prevention & control ; Food industries ; Food Microbiology ; food pathogens ; Food toxicology ; Fundamental and applied biological sciences. Psychology ; inoculum density ; Kinetics ; molds (fungi) ; nutrients ; Ochratoxin A ; Ochratoxins - biosynthesis ; secondary metabolites ; Synthetic nutrient medium ; synthetic products ; Temperature ; Time Factors ; toxic substances ; toxigenic strains ; Water - metabolism ; water activity ; water content</subject><ispartof>Food microbiology, 2006-12, Vol.23 (8), p.753-756</ispartof><rights>2006 Elsevier Ltd</rights><rights>2006 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c433t-56577b717dab4ae230fc784d429803430d0aadaa92a18919f5d04aa313b0b0a83</citedby><cites>FETCH-LOGICAL-c433t-56577b717dab4ae230fc784d429803430d0aadaa92a18919f5d04aa313b0b0a83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17962567$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16943078$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Valero, Ana</creatorcontrib><creatorcontrib>Farré, Joan R.</creatorcontrib><creatorcontrib>Sanchis, Vicente</creatorcontrib><creatorcontrib>Ramos, Antonio J.</creatorcontrib><creatorcontrib>Marín, Sonia</creatorcontrib><title>Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The aim of this study was to characterize Ochratoxin A (OTA) production by
Aspergillus carbonarius under different environmental conditions, and to elucidate the diffusion capacity of OTA throughout synthetic medium. One strain belonging to the species
A. carbonarius isolated from vine dried fruit was single-point inoculated onto triplicate synthetic nutrient medium plates at two water activities (0.92 and 0.97) and two temperatures (20 and 30
°C). Daily radii were measured and OTA production was tested after 4, 7, 10, 14 and 18 days of incubation at four distances from the centre of colony (1–4
cm). OTA production was detected mainly at 0.97
a
w. Earlier production was detected at 30
°C (optimum for growth), whereas maximum OTA concentrations were found at 20
°C. OTA production was detected from mycelium that was only a few days old and attained its optimum when mycelium was 4–7 days old at 0.97
a
w. OTA diffusion was observed at 0.92
a
w and 20
°C. Thus OTA production is discernable in young
A. carbonarius mycelium and diffusion of the toxin has been shown to occur in a solid substrate.</description><subject>A. carbonarius</subject><subject>Aspergillus - growth & development</subject><subject>Aspergillus - metabolism</subject><subject>Aspergillus carbonarius</subject><subject>Biological and medical sciences</subject><subject>biosynthesis</subject><subject>Colony Count, Microbial</subject><subject>Consumer Product Safety</subject><subject>Culture Media</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food Contamination - prevention & control</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food pathogens</subject><subject>Food toxicology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>inoculum density</subject><subject>Kinetics</subject><subject>molds (fungi)</subject><subject>nutrients</subject><subject>Ochratoxin A</subject><subject>Ochratoxins - biosynthesis</subject><subject>secondary metabolites</subject><subject>Synthetic nutrient medium</subject><subject>synthetic products</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>toxic substances</subject><subject>toxigenic strains</subject><subject>Water - metabolism</subject><subject>water activity</subject><subject>water content</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNp10btv3DAMB2ChaNFcku6dWi_NZpeybMvKdgiaB3JAhiSzQOsR6ODHRbQD5L-PDndApk7k8JEgfmTsJ4eCA2_-bgs_FCVAUwAvAOovbMVB1blSqv3KViAryAFKOGGnRFsAzmuhvrMT3qhKgGxXbHMfRjcHQxmONqMdzgH7zAaaY-iWOUxjNvns4WmdhTFb087Fl9D3C2UGYzeNGMO-X_p5iY7O2TePPbkfx3rGnq__PV3d5puHm7ur9SY3lRBzXje1lJ3k0mJXoSsFeCPbylalakGkwywgWkRVIm8VV762UCEKLjroAFtxxi4Oe3dxel0czXoIZFzf4-imhXQJrWhAiQThAE2ciKLzehfDgPFdc9D7BPVW-0HvE9TAdUowjfw67l66wdnPgWNkCfw5AiSDvY84mkCfTqqmrBuZ3O-D8zhpfInJPD-WwAWkF1WNgiQuD8KlrN6Ci5pMcKNxNkRnZm2n8P87PwCBxZXr</recordid><startdate>20061201</startdate><enddate>20061201</enddate><creator>Valero, Ana</creator><creator>Farré, Joan R.</creator><creator>Sanchis, Vicente</creator><creator>Ramos, Antonio J.</creator><creator>Marín, Sonia</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>20061201</creationdate><title>Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures</title><author>Valero, Ana ; Farré, Joan R. ; Sanchis, Vicente ; Ramos, Antonio J. ; Marín, Sonia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c433t-56577b717dab4ae230fc784d429803430d0aadaa92a18919f5d04aa313b0b0a83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>A. carbonarius</topic><topic>Aspergillus - growth & development</topic><topic>Aspergillus - metabolism</topic><topic>Aspergillus carbonarius</topic><topic>Biological and medical sciences</topic><topic>biosynthesis</topic><topic>Colony Count, Microbial</topic><topic>Consumer Product Safety</topic><topic>Culture Media</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food Contamination - prevention & control</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food pathogens</topic><topic>Food toxicology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>inoculum density</topic><topic>Kinetics</topic><topic>molds (fungi)</topic><topic>nutrients</topic><topic>Ochratoxin A</topic><topic>Ochratoxins - biosynthesis</topic><topic>secondary metabolites</topic><topic>Synthetic nutrient medium</topic><topic>synthetic products</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>toxic substances</topic><topic>toxigenic strains</topic><topic>Water - metabolism</topic><topic>water activity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Valero, Ana</creatorcontrib><creatorcontrib>Farré, Joan R.</creatorcontrib><creatorcontrib>Sanchis, Vicente</creatorcontrib><creatorcontrib>Ramos, Antonio J.</creatorcontrib><creatorcontrib>Marín, Sonia</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Valero, Ana</au><au>Farré, Joan R.</au><au>Sanchis, Vicente</au><au>Ramos, Antonio J.</au><au>Marín, Sonia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2006-12-01</date><risdate>2006</risdate><volume>23</volume><issue>8</issue><spage>753</spage><epage>756</epage><pages>753-756</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>The aim of this study was to characterize Ochratoxin A (OTA) production by
Aspergillus carbonarius under different environmental conditions, and to elucidate the diffusion capacity of OTA throughout synthetic medium. One strain belonging to the species
A. carbonarius isolated from vine dried fruit was single-point inoculated onto triplicate synthetic nutrient medium plates at two water activities (0.92 and 0.97) and two temperatures (20 and 30
°C). Daily radii were measured and OTA production was tested after 4, 7, 10, 14 and 18 days of incubation at four distances from the centre of colony (1–4
cm). OTA production was detected mainly at 0.97
a
w. Earlier production was detected at 30
°C (optimum for growth), whereas maximum OTA concentrations were found at 20
°C. OTA production was detected from mycelium that was only a few days old and attained its optimum when mycelium was 4–7 days old at 0.97
a
w. OTA diffusion was observed at 0.92
a
w and 20
°C. Thus OTA production is discernable in young
A. carbonarius mycelium and diffusion of the toxin has been shown to occur in a solid substrate.</abstract><cop>London</cop><pub>Elsevier Ltd</pub><pmid>16943078</pmid><doi>10.1016/j.fm.2006.01.005</doi><tpages>4</tpages></addata></record> |
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subjects | A. carbonarius Aspergillus - growth & development Aspergillus - metabolism Aspergillus carbonarius Biological and medical sciences biosynthesis Colony Count, Microbial Consumer Product Safety Culture Media food contamination Food Contamination - analysis Food Contamination - prevention & control Food industries Food Microbiology food pathogens Food toxicology Fundamental and applied biological sciences. Psychology inoculum density Kinetics molds (fungi) nutrients Ochratoxin A Ochratoxins - biosynthesis secondary metabolites Synthetic nutrient medium synthetic products Temperature Time Factors toxic substances toxigenic strains Water - metabolism water activity water content |
title | Kinetics and spatial distribution of OTA in Aspergillus carbonarius cultures |
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