Effects of temperature and incubation time on production of ochratoxin A by black aspergilli.
The effects of temperature (5-45 degrees C) on the growth and production of ochratoxin A (OTA) by eighteen strains of Aspergillus section Nigri, cultured on Czapek yeast autolysate agar (CYA) and on yeast extract sucrose agar (YES), were studied for an incubation period of 30 days. Isolates were selected to include different sources and different reported abilities to produce OTA. Temperature ranges for OTA production were more restrictive than those for growth and each strain tested differed in its optimum conditions for OTA production. Aspergillus niger aggregate strains achieved maximum OTA levels in YES medium mainly at 20-25 degrees C. The A. carbonarius strains produced the highest OTA levels in CYA medium at 15 or 20 degrees C. Significant amounts of OTA were produced after only five days of incubation. Due to their ability to produce OTA at a wide range of temperatures, OTA can be continuously produced in the field. This fact has to be taken into account in commodities such as grapes, raisins and wine, where A. carbonarius and members of the A. niger aggregate are considered to be the main sources of the OTA contamination.
Esteban
Alexandre
A
Departament de Sanitat i d'Anatomia Animals, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Barcelona, Spain.
Abarca
M Lourdes
ML
Bragulat
M Rosa
MR
Cabañes
F Javier
FJ
D001234:Aspergillus niger / Q000254:growth & development / Q000378:metabolism*; D005516:Food Microbiology; D009183:Mycotoxins / Q000096:biosynthesis*; D009793:Ochratoxins / Q000096:biosynthesis*; D013696:Temperature
D009183:Mycotoxins; D009793:Ochratoxins; C025589:ochratoxin A