title: Fungal microflora and ochratoxin a risk in French vineyards.
abstract: To evaluate the ochratoxin A risk in French vineyards, five winemaking regions were investigated. An exhaustive survey of the fungal microflora of 60 grape samples was carried out at two development stages of the berries: end of veraison and harvest time. Potentially toxinogenic fungi isolated from grapes were assessed in vitro for ochratoxin A production. Ochratoxin A was also quantified in musts by high-performance liquid chromatography after cleanup on immunoaffinity columns. Among the 90 species identified, almost half are listed as mycotoxin producers, but only 2 are potentially ochratoxinogenic: Aspergillus carbonarius and Aspergillus niger. Among these strains, only A. carbonarius, isolated from the Languedoc region at harvest time, was found to produce ochratoxin A. These results were in accordance with the presence of ochratoxin A in French southern region musts (0.01-0.43 microg/L) and confirmed the major implication of A. carbonarius in ochratoxin A contamination.
authors.affiliation: UMR LECA 5553, Equipe PEX, Bâtiment D de Biologie, Université J. Fourier, B.P. 53, 38041 Grenoble 09, France.
authors.forename: Lucile
authors.initials: L
authors.lastname: Sage
authors.forename: David
authors.initials: D
authors.lastname: Garon
authors.forename: Francoise
authors.initials: F
authors.lastname: Seigle-Murandi
mesh_terms: D001230:Aspergillus / Q000302:isolation & purification* / Q000378:metabolism; D001234:Aspergillus niger / Q000302:isolation & purification / Q000378:metabolism; D005506:Food Contamination; D005602:France; D005638:Fruit / Q000737:chemistry / Q000382:microbiology*; D009793:Ochratoxins / Q000032:analysis / Q000096:biosynthesis*; D027843:Vitis / Q000737:chemistry / Q000382:microbiology*; D014920:Wine
chemical_list: D009793:Ochratoxins; C025589:ochratoxin A