Aspergillus section Nigri species isolated from different wine-grape growing regions in Argentina

Vineyards located in eight grape growing regions of Argentina during the harvest season 2006/07 were evaluated. The aims of this study were to determine the incidence of Aspergillus section Nigri, their ability to produce ochratoxin A (OTA) and to evaluate the OTA natural occurrence in grapes. Bunch...

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Bibliographic Details
Published in:International journal of food microbiology 2009-11, Vol.136 (1), p.137-141
Main Authors: Chiotta, M.L., Ponsone, M.L., Combina, M., Torres, A.M., Chulze, S.N.
Format: Article
Language:English
Subjects:
Agriculture
Argentina
Aspergillus
Aspergillus - classification
Aspergillus - isolation & purification
Aspergillus - metabolism
Aspergillus - physiology
Aspergillus section Nigri
Biological and medical sciences
Colony Count, Microbial
Fermented food industries
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Grapes
Ochratoxin A
Ochratoxins - analysis
Ochratoxins - metabolism
Rain
Temperature
Vitaceae
Vitis - chemistry
Vitis - microbiology
Wines and vinegars
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Summary:Vineyards located in eight grape growing regions of Argentina during the harvest season 2006/07 were evaluated. The aims of this study were to determine the incidence of Aspergillus section Nigri, their ability to produce ochratoxin A (OTA) and to evaluate the OTA natural occurrence in grapes. Bunches of grapes at maturation stage were collected, and grapes (50 per sample) were plated on Petri dishes containing dichloran-glycerol 18% agar (DG18) and dichloran-rose bengal-chloramphenicol agar (DRBC) media. After an incubation period of 7 days at 25 °C, the mycoflora belonging to Aspergillus section Nigri was identified. OTA occurrence and the toxicogenic ability of the strains were analyzed by HPLC. A. niger aggregate strains were dominant showing the highest infection percentage (81%), followed by A. carbonarius (11%) and Aspergillus uniseriate (8%). A. carbonarius strains presented the highest percentage of OTA-producer strains (82%) and the highest toxin levels (mean 202 ng/g). A positive correlation between the isolation percentage of A. carbonarius in grapes and temperature was found. The warmest regions showed the highest A. carbonarius incidence. OTA was detected at low levels in grapes during the survey. OTA levels in grapes and rain at harvest time correlated positively.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2009.08.013